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Artichoke Foccacia Pizza with Wisconsin Parmesan Cheese
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 15 Min. Cook Time: 20-25 Min. What you need:
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+ 1 (14 oz.) can artichoke hearts, drained and quartered
+ 1 c. red bell pepper, chopped + 2 c. (8 oz.) shredded Italian cheese blend + 1 c. (about 4 oz.) grated Parmesan cheese + 1/2 c. chopped fresh parsley + 1/2 c. mayonnaise + 2 tsp. coarsely chopped garlic + 1 tsp. pepper + 1/4 tsp. cayenne pepper + 1 (10 in.) focaccia bread, sliced in half horizontally + 2 Tbsp. olive oil What to do:
1. Preheat the oven to 375°F. In a medium bowl, combine the artichokes, red pepper, cheese blend, 1/2 c. of the Parmesan cheese, parsley, mayonnaise, garlic, pepper, and cayenne; mix well.
2. Place the focaccia halves on a baking sheet. Sprinkle each half with 1 Tbsp. of olive oil and 1/4 c. of the Parmesan cheese. 3. Divide and spread the artichoke mixture on each focaccia half. Bake for 20 to 25 min. or until bubbly. Wine pairings:
Blush / Rosé, Blush Chablis, White Zinfandel
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