Pizza is probably my biggest dietary weakness. I have seen friends and family lose impressive amounts of weight by going low carb/no carb, but any diet that does not allow pizza in my life is no diet for me. That could possibly explain a lot! Sorry, I don’t want to live in a world without pizza. What kind of a life is that?
This recipe is an oldie but a goodie. I found it in the mid-1990s in Cooking Light, but unfortunately, I no longer have the original copy, nor can I find it online. You will just have to trust my decrepit memory! This may be slightly different than the original Cooking Light recipe, but I do want to give them credit for the general spirit of this.
Artichoke Feta Pepper Pizza
1 can artichokes, drained
1/4 cup mayo or light mayo
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cloves of garlic, minced
Red and/or orange pepper slices, or several baby peppers, shown above
Crumbled feta (better feta = better pizza)
Sliced black olives (I use kalamata)
1 Boboli crust or 4 Naan or other smaller flat bread
In food processor, combine drained artichokes, mayo, red pepper flakes and garlic until smooth and spreadable.
Slice pepper into strips and saute in 1 t. olive olive and 1 clove minced garlic until softened, about five minutes.
Spread artichoke mixture on Boboli, then top with peppers, feta and olives. Sprinkle a little thyme on top.
Bake at 450 for about 10 minutes, directly on rack. Enjoy!
This is what it looks like before it goes in the oven. Since today is a busy day, I prepped it ahead of time, and I’ll just heat it up right before dinner. Serve with a side salad and feel almost healthy.