• Cooking Time:
  • Servings: 18
  • Preparation Time: 40 min


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sun-dried tomato spread
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
  • 1/2 cup chopped sweet onion
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 3/4 cup sliced carrots
  • 3/4 cup chopped green pepper
  • 1-1/2 cups fresh broccoli florets, chopped
  • 1 cup (4 ounces) shredded Italian cheese blend


  • Press pizza dough into a greased 15-in. x 10-in. x 1-in. baking pan. Prick dough thoroughly with a fork. Bake at 400° for 13-15 minutes or until golden brown. Cool.
  • In a small bowl, beat cream cheese and tomato spread until blended. Stir in the artichokes. Spread over crust. Sprinkle with onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers.


Categories: Pizza 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!