¾ pound homemade or store-bought pizza dough
8 ounces Cabot Lite50 Sharp Cheddar, grated or Cabot Shredded Mozzarella Cheese (about 2 cups)
1 cup canned artichoke hearts, drained & sliced
1 cup julienne-sliced sundried tomatoes
2 slices cooked bacon, crumbled
1 cup fresh basil leaves, roughly chopped
To see how to make this recipe, visit The Professional Palate.
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