Artichoke Focaccia Pizza with Wisconsin Parmesan
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 red bell pepper, chopped
- 2 cups (8 ounces) shredded Italian cheese blend
- 1 cup (about 4 ounces) grated Parmesan cheese, divided
- ½ cup chopped fresh parsley
- ½ cup mayonnaise
- 2 teaspoons coarsely chopped garlic
- 1 teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 (10-inch) focaccia bread, sliced in half horizontally
- 2 tablespoons olive oil
Instructions:
You will surely impress your guests with this artichoke Focaccia Pizza.
- Preheat the oven to 375°F.
- In a medium bowl, combine the artichokes, red pepper, cheese blend, ½ cup of the Parmesan, the parsley, the mayonnaise, the garlic, the pepper, and the cayenne; mix well. Place the focaccia halves on a baking sheet. Sprinkle each half with 1 tablespoon of olive oil and ¼ cup of the remaining Parmesan.
- Divide and spread the artichoke mixture on each focaccia half. Bake for 20 to 25 minutes or until bubbly.