Patio Pizza

Name: Patio Pizza
Ingredients: 1 tube (11 ounces) refrigerated breadsticks; 1 teaspoon olive oil; 1/2 teaspoon minced garlic; 4 ounces cream cheese, softened; 1/2 teaspoon dried oregano; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped, divided; 1 cup (4 ounces) crumbled feta cheese, divided; 3/4 cup chopped tomato; 1/3 cup coarsely chopped peeled cucumber; 1/3 cup sliced ripe olives, drained; 1/3 cup sliced onion; 2 tablespoons pine nuts, toasted; 1/4 cup balsamic vinaigrette

13 ingredients

4 steps

Ingredients

1 tube (11 ounces) refrigerated breadsticks
1 teaspoon olive oil
1/2 teaspoon minced garlic
4 ounces cream cheese, softened
1/2 teaspoon dried oregano
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped, divided
1 cup (4 ounces) crumbled feta cheese, divided
3/4 cup chopped tomato
1/3 cup coarsely chopped peeled cucumber
1/3 cup sliced ripe olives, drained
1/3 cup sliced onion
2 tablespoons pine nuts, toasted
1/4 cup balsamic vinaigrette

Directions

1

Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.
2

Roll or pat dough to within 1/2 in. of the edge of the pan. Brush with oil. Gently press garlic onto dough.
3

Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
4

In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette.