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Rustic Savory Slab Pie

  • Prep 5 min
  • Total 30 min
  • Servings 6
  • Pinterest
    3
  • Print
    7
  • Save
    47
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I'm telling you something. This savory slab is a GAME. CHANGER. MORE + LESS -

Bev Weidner
November 4, 2016

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
3
tablespoon peppercorn ranch dressing
1
(14.5 oz) can Muir Glen™ fire roasted diced tomatoes
1
(6.5 oz) jar artichoke hearts, drained
4
scallions, cut into 4-inch pieces
1/2
cup fresh parmesan cheese shavings

Steps

Hide Images
  • 1
    Preheat oven to 400°F. Unroll the pizza dough as a rectangle onto a lightly greased baking sheet.
  • 2
    Par-bake the dough for 8 minutes.
  • 3
    Remove from oven and spoon the peppercorn ranch over the crust. Then top with diced tomatoes, artichoke hearts, scallions and parmesan shavings.
  • 4
    Bake for an additional 12 minutes, checking at the 8-minute mark.
  • 5
    Slice and serve!
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
277.6
% Daily Value
Total Fat
8.1g
12%
Saturated Fat
2.6g
13%
Cholesterol
8.4mg
3%
Sodium
816.3mg
34%
Potassium
226.4mg
6%
Total Carbohydrate
40.3g
13%
Dietary Fiber
3.7g
15%
Sugars
3.3g
Protein
11.0g
% Daily Value*:
Vitamin C
11.50%
12%
Calcium
19.70%
20%
Iron
15.40%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
Sometimes I love nothing more than a little bibbidi-bobbidi-boo.

Oh I'm sorry, you want me to communicate like a normal human being? You got it. Sometimes I love nothing more than EASY FOOD, like this Rustic Savory Slab Pie.

Bibbidi = roll it out.

Bobbidi = layer layer layer.

Boo = bake and inhale in half a breath.

Know what I mean, Vern? And what I love even MORE is that it looks all faincy pants and gourmet and like you ALMOST DIED SLAVING AWAY for one hundred thousand years in the kitchen, uphill, in the snow, with no shoes on, for 24 miles, one way, but guess what. The joke's on them. Or in my case, my imaginary friends, WHAT.

Lez dew eet. Grab a Pillsbury Artisan Pizza Crust with Whole Grain. (they have it!), some peppercorn ranch, artichoke hearts, Muir Glen fire roasted tomatoes, parmesan cheese, and some scallions. Weird combo, huh? Just you wait.

Drain your choke hearts, like so. And then start a band called Choke Hearts. Actually, don't do that part.

Then drain the tomatoes and pat them dry. Yes sir.

Slice your scallions into 4-inch pieces. It looks pretty.

Layer, layer, layer. AKA: Bobbidi.

Bakey bake bake, and BOO.

I love how it looks sliced. And in my mouth.

Throw some more cracked black pepper and parmesan shavings on top and really.

It's the tastiest bibbidi bobbidi boo, ever.

[recipe]

*Trivia! Where does the phrase "bibbidi bobbedi boo" come from? For more musings, visit Bev's blog at Bev Cooks and her Tablespoon profile .

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