Antipasto Vegetable Pizza

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 1 -13 7/8 ounce pizza crust, refrigerated
• 1 tablespoon olive oil
• 1 cup provolone cheese, shredded
• 1 (7 1/2 ounce) jar marinated artichoke hearts, undrained
• 1 teaspoon italian seasoning
• 1 garlic clove, pressed
• 1 yellow squash or 1 zucchini, small
• 1/2 cup olive, ripe, pitted and sliced
• 2 plum tomatoes, seeded and diced
• 2 tablespoons parsley, chopped. fresh is best
• toasted pine nuts (optional)

Recipe

• 1 preheat oven to 400°f.
• 2 unroll pizza dough, shaping into a circle.
• 3 roll dough to edges of pizza pan.
• 4 drizzle oil over dough, spreading evenly.
• 5 bake 16-18 minutes, or until golden brown.
• 6 remove from oven and immediately sprinkle cheese over it.
• 7 drain artichoke marinade into bowl. add italian seasoning and pressed garlic, whisk to combine thoroughly.
• 8 coarsely chop artichokes.
• 9 score yellow squash. cut squash in half lengthwise, then cut into thin slices.
• 10 add artichokes, sliced squash, sliced olives and sliced tomatoes to marinade in bowl, mix well.
• 11 spoon vegetables over pizza, draining off as much marinade as possible.
• 12 sprinkle with parsley and pine nuts.
• 13 cut into wedges, using pizza cutter.