Individual goat cheese pizzas with artichokes and onion
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Baked individual pizza crusts | |
| (see separate recipe) | ||
| ¼ | cup | Crumbled chevre |
| (goat cheese) | ||
| 16 | Whole fresh basil leaves | |
| 7 | Canned artichoke hearts; drained and sliced | |
| 1 | small | Onion |
| Trimmed and cut into thin rounds | ||
| 1 | large | Tomato |
| Cored and cut into 8 slices | ||
| ¼ | cup | Italian seasoning |
Directions
Preheat the oven to 400 degrees. Spread ½ tablespoon chevre on each pizza crust. Layer 2 basil leaves, 1 tablespoon artichoke hearts, ½ tablespoon onion, a slice of tomato, and ½ tablespoon Italian seasoning. Place the pizzas on a cookie sheet and bake for 10 minutes.
Makes eight 5½ inch pizzas. Fat per pizza = 3½ grams. Calories per pizza = 190
Converted by MC_Buster.
Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 68 Converted by MM_Buster v2.0l.
Related recipes
- Artichoke & leek pizza (ew)
- Artichoke and antipasto-style pizza
- Artichoke and leek pizza
- Artichoke pizzas ~
- Artichoke with goat cheese wrapped in phyllo
- Artichokes stuffed with herbed goat cheese
- Boboli pizza with garlic, peppers and goat cheese
- Country pizza with artichokes and goat cheese
- Feta cheese and artichoke hearts pizza
- Flatbread pizzas with artichokes and feta
- Goat cheese calzone
- Goat cheese with sundried tomato and rosemary
- Goat cheese-artichoke pizzas
- Goats cheese and leek pizza on a polenta crust
- Individual mustard-goat cheese pizza
- Jerusalem artichoke with goat cheese
- Pizza with leeks, tomato and goat cheese
- Pizza with leeks~ tomato & goat cheese
- Ricotta artichoke pizza
- Spinach-and-goat cheese french bread pizzas