Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4
cup 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
tablespoons finely chopped fresh parsley
3
tablespoons grated Parmesan cheese
Preparation
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.
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.
Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
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.
