Artichoke Foccacia Pizza with Wisconsin Parmesan Cheese
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 15 Min.
Cook Time: 20-25 Min.
Prep Time: 15 Min.
Cook Time: 20-25 Min.
What you need:
* 1 (14 oz.) can artichoke hearts, drained and quartered
* 1 c. red bell pepper, chopped
* 2 c. (8 oz.) shredded Italian cheese blend
* 1 c. (about 4 oz.) grated Parmesan cheese
* 1/2 c. chopped fresh parsley
* 1/2 c. mayonnaise
* 2 tsp. coarsely chopped garlic
* 1 tsp. pepper
* 1/4 tsp. cayenne pepper
* 1 (10 in.) focaccia bread, sliced in half horizontally
* 2 Tbsp. olive oil
* 1 c. red bell pepper, chopped
* 2 c. (8 oz.) shredded Italian cheese blend
* 1 c. (about 4 oz.) grated Parmesan cheese
* 1/2 c. chopped fresh parsley
* 1/2 c. mayonnaise
* 2 tsp. coarsely chopped garlic
* 1 tsp. pepper
* 1/4 tsp. cayenne pepper
* 1 (10 in.) focaccia bread, sliced in half horizontally
* 2 Tbsp. olive oil
What to do:
1. Preheat the oven to 375°F. In a medium bowl, combine the artichokes, red pepper, cheese blend, 1/2 c. of the Parmesan cheese, parsley, mayonnaise, garlic, pepper, and cayenne; mix well.
2. Place the focaccia halves on a baking sheet. Sprinkle each half with 1 Tbsp. of olive oil and 1/4 c. of the Parmesan cheese.
3. Divide and spread the artichoke mixture on each focaccia half. Bake for 20 to 25 min. or until bubbly.
2. Place the focaccia halves on a baking sheet. Sprinkle each half with 1 Tbsp. of olive oil and 1/4 c. of the Parmesan cheese.
3. Divide and spread the artichoke mixture on each focaccia half. Bake for 20 to 25 min. or until bubbly.
Wine pairings:
Blush / Rosé, Blush Chablis, White Zinfandel