|
|
Reynolds®
Parchment Paper
|
|
1
|
can (13.8
oz.) refrigerated pizza crust
|
|
1
|
jar (6
oz.) marinated artichoke hearts, drained, coarsely chopped
|
|
1
|
cup
chopped tomatoes
|
|
1
|
cup thinly
sliced deli salami
|
|
1
|
cup shredded
Italian style blended cheese
|
|
2
|
tablespoon
chopped fresh basil
|
|
1/2
|
teaspoon dried
Italian seasoning
|
|
1/4
|
teaspoon
garlic powder
|
PREHEAT oven to 425°F. Line 15x10-inch cookie
sheet with Reynolds Parchment Paper.
UNROLL pizza crust on parchment
paper. Press out dough to form a 15 x 10
inch rectangle. Generously prick dough with fork.
BAKE 11 minutes or until golden brown. Remove from oven.
SPREAD artichoke hearts, tomatoes, salami,
cheese and basil evenly over baked crust. Sprinkle with Italian seasoning and garlic powder.
BAKE 7 to 10 minutes longer or until cheese
is melted. Cut into squares and serve
warm.
REYNOLDS KITCHENS TIP: For crispier crust, pre-bake crust an additional 2 to 3 minutes before
adding toppings./span
Number of Servings: 32
Nutrition Information:
(Per Serving)
| calories | | 75 |
| grams fat | | 4 |
| % calories from fat | | 42 |
| milligrams cholesterol | | 11 |
| milligrams sodium | | 221 |
| grams carbohydrates | | 7 |
| grams protein | | 4 |
| grams sugar | | 1 |
