Ingredients:
1 pkg. refrigerated pizza crust dough
1 (6.5 oz.) jar marinated artichoke hearts, chopped
1/4 C. fresh Parmesan cheese, grated
2 oz. sliced salami, cut into quarters (about 8 slices)
1/2 C. pitted ripe olives, sliced
1/2 C. red or green bell pepper, chopped
1/4 C. red onion, chopped
2 plum tomatoes, thinly sliced
1 C. shredded mozzarella cheese
1 tsp. dried oregano leaves
Directions:
Preheat oven to 425ºF. Prepare pizza crust according to directions. Using
lightly floured rolling pin, roll pizza dough into a 14-inch circle on a pizza
stone or pan.
Drain artichoke hearts, reserving marinade. Lightly brush top of dough with
a small amount of marinade using a pastry brush. Bake crust 8 minutes.
Remove from oven; place on a cooling rack.
Remove from oven; place on a cooling rack.
Grate Parmesan cheese, sprinkle evenly over crust. Stack salami slices, and
cut into quarters; arrange over parmesan cheese. Slice olives using an egg slicer.
Chop artichoke hearts, bell pepper and onions; sprinkle over pizza along
Chop artichoke hearts, bell pepper and onions; sprinkle over pizza along
with olives. Slice tomatoes, layer over vegetables.
Top with mozzarella cheese, sprinkle with oregano.
Bake for 13 to 15 minutes or until crust is golden brown and cheese is melted.
Recipe By The Gourmet Mom
Lisa Montalva
