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Deep-Dish Artichoke Focaccia
1pouch (16oinces) Pantry Pizza Crust & Roll Mix including yeat packet
1TBSP Pantry italian or Rosemary Herb Seasoning
1/2 cup diced red bell pep
1 can(14ounces) artichoke hearts, drained and chopped
1 1/4 cups of hot water 120-130F
1 TBSP of Olive or Vegie Oil
2 Garlic Cloves Pressed
1/4 cup or 1 ounce of fresh grated Parmesan Chz.
Preheat oven to 425
Lightly coat deep dish baker with cooking spray
Combine pizza crust & yeast w/ 2 teaspoons of seasoning.
Add water and half the artichokes to pizza mix; stir until mixture forms a ball
Turn dough out onto well floured surface. W/ floured hands gently need dough for 5 mins. Place dough in baker and roll to edges with floured bakers roller.
In sm batter bowl combine oil garlic and remaining seasoning. Using the pastry brush, brush oil over top of brd. Top with remaining artichoke and bell peps. gently pressing into dough. Grate chz. over top.
Bake for 25-30 mins.