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| This fast grilling appetizer puts all of the sizzle and smoke you love into one of the world's most popular treats. Purchased Italian bread shells make this recipe a snap to prepare. Kids love this Canadian Bacon Pizza! |
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| 1 |
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6-oz.jar marinated artichoke hearts, quartered |
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| 2 6 |
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inch Italian bread shells (Boboli) |
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| 1 cup |
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shredded fontina or mozzarella cheese (4 oz.) |
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| 6 |
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slices Canadian-style bacon, cut into strips (about 5 oz.) |
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| 3 |
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Plum tomatoes, sliced |
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| 1/4 cup |
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crumbled Feta cheese |
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| 2 |
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green onions thinly sliced (1/4 cup) |
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| 1 Tbs |
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snipped fresh basil or oregano |
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| Drain the artichoke hearts, reserving marinade. Brush the bread shells with the reserved marinade (discard any remaining marinade). Sprinkle half of the fontina or mozzarella cheese over the shells. In a large bowl toss together the artichoke hearts, Canadian bacon strips, tomatoes, feta cheese, green onions, and oregano; divide between the shells. Sprinkle the remaining fontina or mozzarella cheese. |
| Place the pizzas on a double layer of heavy aluminum foil on the grill. On a grill that has a cover, place the foil on the rack directly over medium heat. If you do not have a cover, place aluminum pie tins over the pies. Cover and grill for 5-8 minutes or until the cheese is melted and the pizza is heated through. Makes 8 servings. |
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| Cooking Tips |
| One of the best things about this recipe is that it can be modified to work with even the finickiest tastes. I truly enjoy the recipe shown to the left but my wife doesn't particularly care for artichokes. But EVERYBODY loves pizza in one form or another. |
| My 8 yr. old daughter does the typical Pizza Quick Sauce and cheese. My 13 yr. old son on the other hand has tried everything but the kitchen sink. Left-over grilled chicken breast with broccoli and mozzarella seems to be his favorite. |
| This is a great way to get the kids involved in barbecuing. |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
