50m$14.81Mediterranean Artichoke, Olive, and Roasted Pepper Pizza
A crisp Mediterranean pizza topped with tender artichoke hearts, briny Kalamata olives, sweet roasted red peppers, mozzarella, and feta over garlic-infused olive oil.
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Extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Pitted Kalamata olives, drained
0.5 Cup
Murray's Pitted Kalamata Olives
44%
Feta cheese, crumbled
3 Ounce
Athenos Crumbled Traditional Feta Cheese
50%
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Canned quartered artichoke hearts, drained
8 Ounce
Reese® Chopped Artichoke Hearts
57%
Store-bought fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Garlic, minced
2 Count
Kroger® Peeled Garlic
4%
Jarred roasted red peppers, drained
0.75 Cup
Mt. Olive Roasted Red Peppers
50%
Dried oregano
1.5 Teaspoon
Private Selection® Mediterranean Oregano Leaves Shaker
11%
Low-moisture whole-milk mozzarella cheese, shredded
6 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Store-bought fresh pizza dough-1 pound
- Jarred roasted red peppers-0.75 cups
- Garlic-2 cloves
- Pitted Kalamata olives-0.5 cups
- Extra-virgin olive oil-3 tablespoons
- Canned quartered artichoke hearts-8 ounces
- Low-moisture whole-milk mozzarella cheese-6 ounces
- Dried oregano-1.5 teaspoons
- Ground black pepper-0.25 teaspoons
- Feta cheese-3 ounces
Preheat the oven to 475°F with a rack in the lowest third. Cover the dough loosely and let it rest at room temperature for 20 minutes. Drain the artichokes, olives, and roasted red peppers thoroughly, then pat them dry with paper towels. Halve the olives and cut the peppers into thin strips.
Stir 2 tablespoons olive oil, the garlic, 1 teaspoon oregano, and the black pepper together in a small bowl. Let the garlic-infused oil stand for 5 minutes.
Coat the rimmed baking sheet with the remaining 1 tablespoon olive oil. Place the dough in the center and turn it once to coat. Using lightly oiled fingertips, press and stretch the dough into a roughly 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it relax for 5 minutes before finishing the shape.
Brush the garlic-infused oil evenly over the dough up to the border. Add the toppings in this order: mozzarella, artichoke hearts, roasted red pepper strips, Kalamata olives, feta, and the remaining 1/2 teaspoon oregano. Distribute the vegetables evenly without piling them heavily so the crust stays crisp and the colors remain distinct.
Bake for 16 to 20 minutes, rotating the baking sheet after 10 minutes. The pizza is ready when the crust is deeply golden around the edges, the underside is browned when lifted with a spatula, and the cheese is bubbling with a few browned spots.
Use dry oven mitts when rotating or lifting the hot baking sheet.
Keep hands away from escaping steam when checking the underside of the pizza.
Using dry oven mitts, carefully move the hot baking sheet to a heat-safe surface. Let the pizza rest for 5 minutes, then loosen it with a wide spatula, transfer it to a cutting board, and slice into 8 pieces.
Use dry oven mitts and place the hot baking sheet on a heat-safe surface.
Let the pizza rest before transferring and slicing so the hot cheese settles.
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