• 8servings
  • 30minutes
  • 253calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Copper, Chromium, Manganese, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tube (11 ounces) refrigerated breadsticks

  2. 1 teaspoon olive oil

  3. 1/2 teaspoon minced garlic

  4. 4 ounces cream cheese, softened

  5. 1/2 teaspoon dried oregano

  6. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped, divided

  7. 1 cup (4 ounces) crumbled feta cheese, divided

  8. 3/4 cup chopped tomato

  9. 1/3 cup coarsely chopped peeled cucumber

  10. 1/3 cup sliced ripe olives, drained

  11. 1/3 cup sliced onion

  12. 2 tablespoons pine nuts, toasted

  13. 1/4 cup balsamic vinaigrette

Instructions Jump to Ingredients ↑

  1. Patio Pizza Recipe photo by Taste of Home Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.

  2. Roll or pat dough to within 1/2 in. of the edge of the pan. Brush with oil. Gently press garlic onto dough.

  3. Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.

  4. In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette. Yield: 8 servings.


Send feedback