Artichoke Focaccia Pizza - 8 servings
Preparation: 10 min. Cooking: 20 min. Total: 30 min.
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14 oz artichoke hearts, drained and quartered
-
1 red bell pepper, seeded and chopped
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2 cups mozzarella cheese, shredded
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1 cup grated Parmesan cheese
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1/2 cup flat leaf parsley, chopped
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1/2 cup mayonnaise
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2 tsp garlic, coarsely chopped
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1 tsp pepper
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1/4 tsp cayenne
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1 10 inch focaccia bread, sliced in half horizontally
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2 Tbsp olive oil
Preheat oven to 375°F. Combine first 3 ingredients, 1/2 cup Parmesan, and next 5 ingredients in a bowl. Mix thoroughly. Place each foccacia half on a cookie sheet and drizzle each half with 1 tablespoon oil and 1/4 cup Parmesan. Divide and spread artichoke mixture on each focaccia half. Bake 20-25 minutes or until bubbly.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 260 Cal |
18 g |
12 g |
13 g |
4.8 g |
2.5 g |
37 mg |
500 mg |
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Nutrients
| Calories |
260 Cal |
|
| Fat |
18 g |
|
| Carbs |
12 g |
|
| Protein |
13 g |
|
| Fiber |
4.8 g |
|
| Sugar |
2.5 g |
|
|
Fats
| Fat |
18 g |
|
| Fat, Sat. |
7.1 g |
|
| Fat, Mono. |
6.7 g |
|
| Fat, Poly. |
3.5 g |
|
| Cholesterol |
37 mg |
|
|
Vitamins
| Choline |
27 mg |
4.9% |
| Niacin |
0.8 mg |
5% |
| Panto. Acid |
0.3 mg |
6% |
| Riboflavin |
0.21 mg |
16% |
| Thiamin |
0.052 mg |
4.3% |
| Vitamin A |
1100 IU |
36% |
| Vitamin B6 |
0.12 mg |
7.3% |
| Vitamin B12 |
0.95 mcg |
40% |
| Vitamin C |
28 mg |
31% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.2 mg |
8.3% |
| Vitamin K |
79 mcg |
66% |
|
Minerals
| Calcium |
300 mg |
30% |
| Copper |
0.11 mg |
12% |
| Fluoride |
0.091 mcg |
2.3% |
| Iron |
0.98 mg |
12% |
| Magnesium |
36 mg |
8.6% |
| Manganese |
0.19 mg |
2.7% |
| Phosphorus |
240 mg |
34% |
| Potassium |
240 mg |
5.1% |
| Selenium |
7.4 mcg |
14% |
| Sodium |
500 mg |
34% |
| Zinc |
1.6 mg |
15% |
|
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