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Patty Mastracco
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Creamy Crunchy Spinach and Artichoke Pizza

Prep time: 20 minutes
Cook time: about 10 to 15 minutes

1 tablespoon butter
2 tablespoons panko breadcrumbs
2 tablespoons finely chopped walnuts
1 ball prepared pizza dough
1/2 of a 6.5-oz. container Alouette Spinach & Artichoke Soft Spreadable Cheese
1 cup small torn pieces fresh mozzarella cheese
1 cup Reese Artichoke Hearts, chopped
1/2 cup chopped sun-dried tomatoes (preferably smoked)
1/2 cup thinly sliced shallots
Grated Parmesan cheese and snipped fresh basil (optional toppings)


Preheat oven to 450°F. Melt butter in a small skillet over medium heat. Add breadcrumbs and walnuts and cook for a few minutes to lightly toast and brown. Set aside. Roll dough into 1 large, 2 medium or 4 small thin circles or ovals on a lightly floured board. Place on 1 or 2 parchment-lined baking sheets. Spread Alouette cheese over dough, then top with small pieces of mozzarella, artichoke hearts, sun-dried tomatoes and shallots. Sprinkle evenly with crumbs. Bake for 10 to 15 minutes or until pizzas are golden brown on the edges.


 
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