Friday, April 1, 2011

Cookin’ Greens Pizza with NEW Artichoke Heart Quarters


1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 ml) crushed garlic
1 cup (240 ml) Cookin’ Greens Artichoke Heart - Quarters
2 cups (480 mL) Cookin’ Greens Designer’s Mix or other Cookin’ Greens of your choice (Spinach, Kale, Rapini or Athlete’s Mix)
½ tsp (3 ml) sea salt

1 purchased parbaked pizza crust 12” diameter, white or whole wheat
2 tbsp (30 mL) basil pesto
2 oz (113 g) shredded mozzarella cheese or Italian cheese blend
5 grape or cherry tomatoes, cut in half
1 tbsp (15 ml) shredded Parmesan cheese


Heat olive oil in skillet over medium high heat. Add garlic and frozen Cookin’ Greens Artichoke Heart - Quarters; sauté for 6 minutes. Add Cookin’ Greens Designer’s Mix to pan and combine to mix with the artichokes. Season with salt. Continue cooking for another 6 minutes or until the vegetables are just tender or reach an internal temperature of 165 degrees F. Remove from the heat.
Spread 2 tbsp (30mL) pesto over the pizza crust; top with ½ the amount of Mozzarella cheese, then the cooked greens making sure to create a nice pattern with the artichokes. Add the tomato halves and finish with the remaining Mozzarella cheese and 1 tbsp (15 mL) Parmesan cheese.

Bake pizza in a preheated 400 degree F (200 degree C) oven for 6-8 minutes or until the crust is browned and the cheese is bubbling. Turn the stove to broil and lightly brown the top of the cheese for 1 minute if necessary.


Replace the pesto with pizza sauce; tomatoes with roasted red pepper strips, sausage rounds or cooked chicken breast strips or ham; other cheeses can replace the Mozzarella and Parmesan.

In the summer, bake the pizza on a BBQ heated to medium.

Make approx 6 slices

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