*  Exported from  MasterCook  *
 
                       Artichoke And Red Pepper Pizza
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      (10-Oz.)Can   Pillsbury Refrigerated All Ready Pizza Cru
                         TOPPING
    5      Garlic        cloves -- peeled
      1/4                to 1/3 cup olive oil
    2                    red bell peppers -- cut into 1/4-inch st
    1      (2.5-Oz.) Ja  Green Giant Sliced Mushrooms -- drained
    3      Tablespoons   chopped fresh basil
                         or 1 tablespoon dried  basil leaves
    1      (6-oz.) jar   marinated artichoke hearts -- drained & chopped
    1      (2 1/4-oz.)   sliced ripe olives -- drained
    8      oz.           (2 cups) shredded mozzarella cheese
      1/2  cup           grated Parmesan cheese
 
 Heat oven to 425F. Grease 13x9-inch (3-quart) baking dish or 12-inch
 pizza pan. Unroll dough and place in greased pan; starting at center,
 press out with hands. Bake at 425F. for 8 to 11 minutes or until light
 golden brown.
 
 In food processor bowl with metal blade or blender container, process
 garlic 10 to 15 seconds or until finely chopped. Reserve 1 tablespoon of
 the oil.  With machine running, add remaining oil all at once through
 feed tube or opening in top of blender lid. Process 20 to 30 seconds or
 just until blended. Spread garlic mixture over partially baked crust.
 
 Heat reserved 1 tablespoon oil in medium skillet over medium-high heat
 until hot; cook and stir peppers in oil until crisp-tender, 3 to 5
 minutes. Layer peppers, mushrooms, basil, artichokes and olives over
 garlic mixture; top with cheeses. Bake at 425° F. for 8 to 14 minutes
 until crust is golden brown around edges and cheese is melted.  8
 servings
 
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 NOTES : 1992 Bake-Off Contest
 
 Finalist, George Kysor, Alameda, California