Terri Sherman of Palos Heights won the Entertaining Appetizers category at the 45th Pillsbury Bake-Off Contest on March 27 for her asparagus, artichoke and red pepper pizza recipe. The pizza garnered her $5,000 plus $3,000 in GE kitchen appliances.
Sherman is shown here with Martha Stewart at the Peabody Orlando Hotel in Florida. Her win was announced during a special live broadcast of Stewart’s eponymous show on the Hallmark Channel.
This is Sherman’s winning recipe from the Pillsbury Bake-Off Web page but minus the brand names of various ingredients.
Asparagus, artichoke and red pepper pizza
Makes: 24 appetizers
½ pound fresh asparagus spears, trimmed
1 red bell pepper, cut into 1/2-inch strips
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¼ cup panko breadcrumbs
1 13.8-ounce can refrigerated pizza crust
6 tablespoons whipped cream cheese spread
1 to 2 teaspoons grated lemon peel
1 12-ounce jar marinated artichoke hearts, drained, chopped
¾ cup shredded Swiss cheese (3 ounces)
¾ cup shredded Gruyère cheese (3 ounces)
½ teaspoon garlic powder
1. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt. Bake vegetables in a 400-degree oven 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
2. Meanwhile, spray large cookie sheet with a no-stick cooking spray. Sprinkle with breadcrumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough. Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
3. Cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses.
4. Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder. Serve.
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