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Speedy Artichoke Georgia Pecan Pizza



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1 frozen puff pastry sheet, thawed but still chilled (about 8 oz.)
1 cup feta cheese, crumbled (about 4 oz.)
1/2 cup sun-dried tomato packed in oil, roughly chopped (8 pieces)
4 artichoke hearts packed in oil, roughly chopped
1 tsp. fresh oregano leaves
1/3 cup chopped Georgia pecans
Black pepper, coarsely ground, to taste


  1. 1
    Preheat oven to 400°F.
  2. 2
    Roll thawed, but still cool, puff pastry into a rectangle about 8" by 10". Place on a baking sheet. Scatter crumbled feta evenly over pastry, then scatter on chopped sun-dried tomato and artichoke hearts and the oil that still clings to them.
  3. 3
    Scatter oregano leaves on top of vegetables. Distribute pecans evenly over oregano, then season with black pepper to taste.
  4. 4
    Place pizza in preheated oven and bake 20 minutes, or until puff pastry dough bakes up crisp and brown and the pecans are toasted. Cut into 8 or 16 appetizer portions and serve at once.

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preparation methods
cuisines North & South American
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