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Asparagus, Artichoke and Red Pepper Pizza

Terri Sherman of Palos Heights, Ill., won $5,000 and $3,000 in GE kitchen appliances for her Entertaining Appetizers recipe. Prep Time: 35 Min Total Time: 55 Min Makes: 24 appetizers 8 oz fresh asparagus spears, trimmed 1 large red bell pepper, cut into 1/2-inch strips 1 tablespoon Crisco® 100% Extra Virgin Olive Oil 1/4 teaspoon McCormick® Sea Salt 1/4 cup Progresso® panko bread crumbs 1 can Pillsbury® refrigerated classic pizza crust 6 tablespoons whipped cream cheese spread 1 to 2 teaspoons grated lemon peel 1 jar (12 oz) marinated artichoke hearts, drained, chopped 3/4 cup shredded Swiss cheese (3 oz) 3/4 cup shredded Gruyère cheese (3 oz) 1/2 teaspoon McCormick® Garlic Powder Heat oven to 400°F. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt. Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes. Meanwhile, spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough. Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes. Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses. Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder. Pillsbury
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