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Win a Pillsbury Artisan Pizza Crust Prize Pack #MyBlogSpark

By Dianna Ranere
April 1, 2013 3 Min Read
18

ReviewGiveaway

 

 

Pillsbury Artisan

 

Spring is finally here, I think so anyway 😉 This means I start going on a Spring cleaning binge, not only cleaning my house, but also my pantry. I always get the urge to try new foods around this time of year, and to revamp my dinner menu.

If you love pizza like my family does, then Pillsbury Artisan Pizza Crust with Whole Grain (16 grams per serving), is the product you.

Check out some of these delicious recipes using Pillsbury Artisan Pizza Crust:

Pillsbury Artisan

Pear and Gorgonzola Pizza

2 teaspoons olive oil

1 medium onion, chopped (1/2 cup)1 firm ripe pear, cut in half, cut into 1/4-inch slices (1 cup)1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain6 oz provolone cheese, shredded (1 1/2 cups)

3/4 cup crumbled Gorgonzola cheese (3 oz)

2 cups loosely packed baby spinach

  1. Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15×10-inch pan with sides with cooking spray.
  2. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.
  3. Unroll dough in pan; starting at center, press dough into 15×10-inch rectangle. Bake about 8 minutes or until light brown.
  4. Evenly top crust with provolone cheese. Top with pear mixture and Gorgonzola cheese.
  5. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Top with spinach and reserved 1/2 cup pear slices. To serve, cut into 6 rows by 3 rows.

PB_chickenpesto

Chicken Pesto Pizza

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

1/2 cup refrigerated basil pesto (from 7-oz container)

2 cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)

1 cup shredded cooked chicken breast

2 large plum (Roma) tomatoes, thinly sliced

Fresh basil leaves, if desired

  1. Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15×10-inch pan with sides with cooking spray.
  2. Unroll dough in pan; starting at center, press dough into 15×10-inch rectangle. Bake about 8 minutes or until light brown.
  3. Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
  4. Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

 

For more recipes using Pillsbury Artisan Pizza Crust, sign up to Pillsbury.com and look for Pillsbury Artisan Pizza Crust in the refrigerated section of your local grocery store.

PRINT A COUPON to SAVE $1.50 ON ONE when you buy any Pillsbury® Refrigerated Artisan Pizza Crust with Whole Grain

 *****************

Win a Pillsbury Artisan Pizza Crust Prize Pack

ArtisanFreshIgredients_PrizePack

Your gift pack will contain:

  • A VIP coupon for one FREE Pillsbury Artisan Pizza Crust with Whole Grain
  • 15.5″ Farberware Pizza Pan
  • Food Chopper with Storage Containers
  • Silicon-grip Oven Mitt
  • Retail Value: $64

Disclosure: The prize pack, information, and giveaway have been provided by General Mills and Pillsbury through MyBlogSpark. This is accordance with Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of. Endorsements and Testimonials in Advertising.

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Dianna Ranere

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18 Comments

  2. I’ll have to go with hawaiian as my favorite, but there’s no such thing as a bad pizza. From simple pepperoni, to bbq chicken and bacon w/all the trimmings, I don’t know of any pizza type I wouldn’t eat. oooo alfredo pizza w/spinach and mushrooms that sounds particularly good right now, off to order one.

  6. My favorite Pizza has EXTRA CHEESE & lots of mushrooms (& any other topping my Hubby insists on!).

  12. I like an assortment of toppings….Pepperoni, sausage, olives, onions, mushrooms

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