This recipe was taken from a magazine called Ultimate Italian. It’s a keeper for sure!
Fontina Cheese and Artichoke Pizza
1 teaspoon olive oil
1 medium red onion, thinly sliced
2 cloves garlic, minced
12 inch Italian bread shell (such as Boboli brand)
1 ½ cups shredded Fontina or Swiss cheese (6 oz)
½ package of a 9-ounce frozen artichoke hearts, thawed and quartered
½ cup pitted Kalamata olives, halved
Coarsely ground black pepper
Purchased Alfredo pasta sauce, warmed (optional)
Preheat oven to 450 degrees F. In a medium skillet, heat oil over medium heat. Add onion and garlic; cook until tender and golden brown, stirring occasionally.
Place the bread shell on a lightly greased baking sheet. Bake shell for 5 minutes.
Sprinkle hot bread shell with 1/2 cup of the cheese. Arrange artichokes, olives, and cooked onion mixture on top of cheese. Sprinke with remaining cheese, salt and pepper.
Bake for 8 to 10 minutes or until cheese is melted and pizza is heated through. Cut into wedges. If desired, serve pizza with warm Alfredo sauce.
