Artichoke Foccacia Pizza with Wisconsin Parmesan Cheese

Artichoke Foccacia Pizza with Wisconsin Parmesan Cheese

Courtesy of Wisconsin Milk Marketing Board 6 Servings • 15 Min. Prep Time • 20-25 Min. Cook Time


1 (14 oz.) can artichoke hearts, drained and quartered
1 c. red bell pepper, chopped
2 c. (8 oz.) shredded Italian cheese blend
1 c. (about 4 oz.) grated Parmesan cheese
1/2 c. chopped fresh parsley
1/2 c. mayonnaise
2 tsp. coarsely chopped garlic
1 tsp. pepper
1/4 tsp. cayenne pepper
1 (10 in.) focaccia bread, sliced in half horizontally
2 Tbsp. olive oil


1. Preheat the oven to 375°F. In a medium bowl, combine the artichokes, red pepper, cheese blend, 1/2 c. of the Parmesan cheese, parsley, mayonnaise, garlic, pepper, and cayenne; mix well.

2. Place the focaccia halves on a baking sheet. Sprinkle each half with 1 Tbsp. of olive oil and 1/4 c. of the Parmesan cheese.

3. Divide and spread the artichoke mixture on each focaccia half. Bake for 20 to 25 min. or until bubbly.

Wine Pairings:

Blush / Rosé, Blush Chablis, White Zinfandel