CHEESY ARTICHOKE
PIZZA / by The Pampered Chef
2 packages (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
4 ounces fresh Parmesan cheese, grated, divided (about 1
cup)
2 eggs
2 teaspoons lemon pepper
1 can (14 ounces) artichoke hearts in water, drained,
chopped
1 garlic clove, pressed
2 firm plum tomatoes
2 tablespoons fresh parsley, snipped
1. Preheat oven to
375ºF. Unroll one package of crescent rolls across one end of Stoneware Bar
Pan with longest sides of dough across width of pan. Repeat with remaining
package of dough, filling pan. Using Dough and Pizza Roller, roll dough to seal
perforations and press up sides to form crust. Bake 10-12 minutes or until
light golden brown.
2. Meanwhile, in
Classic Batter Bowl, microwave cream cheese on HIGH 60 seconds or until
softened; whisk until smooth using Stainless Steel Whisk. Grate Parmesan cheese
using Deluxe Cheese Grater; add ½ cup of the cheese to Batter Bowl. Add eggs
and 1 teaspoon of the Seasoning Mix; blend well using Classic Scraper. Drain
artichokes in small Colander; chop finely with Food Chopper. Add artichokes and
garlic pressed with Garlic Press to cheese mixture; mix well.
3. Spread artichoke
mixture evenly over partially baked crust. Thinly slice tomatoes using
Ultimate Mandolin or Forged Cutlery Knife; arrange over filling. Snip parsley
using Kitchen Shears (or cut w/Pizza Cutter) into Prep Bowl. Add remaining
Parmesan cheese and Seasoning Mix; mix well. Sprinkle cheese mixture evenly
over filling. Bake 25-30 minutes or until golden brown and set. Allow to cool
10 minutes. Cut into 12 squares; cut each square in half diagonally to yield 24
triangles using Pizza Cutter. Serve using Mini-Serving Spatula.
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