Prep Time 20 min
Cook Time 20 Min
Servings 8
Difficulty Easy

Ingredients

  • 1 can (13.8 oz) Pillsbury® refrigerated pizza crust
  • 1/4 cup Land O Lakes® Butter
  • 1 large onion, thinly sliced
  • 1 container (5.2 oz) garlic-and-herbs spreadable cheese
  • 1/4 cup sliced sun-dried tomatoes in oil, well drained
  • 2 jars (6 1/2 oz each) marinated artichoke hearts, well drained, coarsely chopped
  • 2 tbsps. finely chopped fresh parsley
  • 3 tbsps. grated Parmesan cheese

Directions

  • Step 1

    Heat oven to 400°F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.

  • Step 2

    Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.

  • Step 3

    Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.

  • Step 4

    Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.

Serving size
(1 slice, 1/8 of pizza)

  • Calories 330
  • Calories from Fat170g
  • Total Fat 19g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 700mg
  • Potassium 0mg
  • Total Carbohydrates 30g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet