Bacon, Artichoke & Tomato Pizza
with pesto & goat cheese
This is a quick weeknight, faster-than-delivery and just-as-good-as-that-funky-pizza-place kinda recipe. It was one of those combinations that just occurred to me randomly one day at work as I was talking with one of my friends. I tucked away the idea for later when I needed a quick meal, knowing I had a few fresh tomatoes from my little patio tomatoes, some cooked, crumbled bacon that I’d stashed in my freezer and a partly-used jar of artichoke hearts in my fridge.
And then I found myself rushing home last week from work … I was starving, with so much to do and no time to cook. That was when I knew it was time to make this pizza. I grabbed a frozen pizza crust from the freezer, tossed the toppings on it, then when it was baked, I took a few minutes to relax, breathe and eat my funky pizza on the patio. A few minutes later I was ready to dash off on our next task, with some good food in my belly, rejuvenated and ready to go.
- 1 pizza crust (I used my New York Style pizza crust, but you can use any ... or a store-bought crust if you prefer)
- A couple Tablespoons of pesto (homemade or store-bought)
- 1/2 - 1 cup shredded Italian blend of cheeses
- A couple fresh garden tomatoes or several cherry or pear tomatoes, chopped
- 2 slices of lean bacon, cooked and crumbled
- A couple chunks of marinated artichoke hearts, drained & chopped into bite-size pieces
- A couple ounces of crumbled goat cheese
- Preheat the oven to 425 F.
- Spread a thin layer of pesto on the pizza crust and sprinkle lightly with cheese.
- Sprinkle with chopped tomatoes, bacon, and artichoke hearts, then top with some crumbled goat cheese.
- Bake at 425 for about 10 - 15 minutes or until the cheese is melty and everything is good and hot.
- Slice and serve immediately.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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