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Artichoke Foccacia Pizza with Wisconsin Parmesan Cheese

1 (14-ounce) can artichoke hearts, drained and quartered
1 cup red bell pepper, chopped
2 cups (8 ounces) shredded Italian cheese blend
1 cup (about 4 ounces) grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
2 teaspoons coarsely chopped garlic
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (10-inch) focaccia bread, sliced in half horizontally
2 tablespoons olive oil

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the artichokes, red pepper, cheese blend, 1/2 cup of the Parmesan, the parsley, the mayonnaise, the garlic, the pepper, and the cayenne; mix well.
3. Place the focaccia halves on a baking sheet. Sprinkle each half with 1 tablespoon of olive oil and 1/4 cup of the Parmesan.
4. Divide and spread the artichoke mixture on each focaccia half.
5. Bake for 20 to 25 minutes or until bubbly.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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