Fontina Cheese and Artichoke Pizza
By: Kathy Mchenry
Published: Tuesday, January 5, 2010 - 3:54pm

Ingredients




1 teaspoon olive oil
1 medium red onion, thinly sliced
2 cloves garlic, minced
12 inches Italian bread shell (such as Boboli brand)
1 1/2 cups shredded Fontina or Swiss cheese (6 oz)
1/2 package of a 9-ounce  frozen artichoke hearts, thawed and quartered
1/2 cup pitted Kalamata olives, halved
Coarsely ground black pepper
Purchased Alfredo pasta sauce, warmed (optional

Preparation

1 Preheat oven to 450 degrees F. In a medium skillet, heat oil over medium heat. Add onion and garlic; cook until tender and golden brown, stirring occasionally. 2 Place the bread shell on a lightly greased baking sheet. Bake shell for 5 minutes. 3 Sprinkle hot bread shell with 1/2 cup of the cheese. Arrange artichokes, olives, and cooked onion mixture on top of cheese. Sprinke with remaining cheese, salt and pepper. 4 Bake for 8 to 10 minutes or until cheese is melted and pizza is heated through. Cut into wedges. If desired, serve pizza with warm Alfredo sauce.

About


This recipe was taken from a magazine called Ultimate Italian.