Antipasto Vegetable Pizza
Source of Recipe
DKS
List of Ingredients
1 pkg. refrigerated pizza crust
1 T olive oil
1 C grated provolone cheese
1 jar (6.75 oz.) marinated artichoke hearts, undrained
1 t Italian seasoning
1 garlic clove
1 small yellow squash or zucchini
1/2 C pitted ripe olives, sliced (very optional)
2 roma tomatoes, seeded and diced
2 T chopped fresh parsley
Toasted pine nuts (or pecans)
Recipe
Preheat oen to 400 degrees. Unroll pizza dough onto baking stone. Roll dough to edge of baking stone. Drizzle oil over dough, spreading evenly. Bake 16-18 minutes or until golden brown. Remove from oven. Immediatedly place grated cheese evenly over pizza. Meanwhile, drain artichoke marinade into bowl. Add seasoning mix and garlic to marinade. Whick. Coarsely chop artichokes. Score yellow squash. Cut squash in half lengthwise. Cut into thin slices. Slice olives. Slice tomatoes in half lengthwise. Remove seeds and dice. Add artichokes, squash, olives and tomatoes to bowl. Mix well. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkile with parsley and pine nuts. Cut into 12 wedges.
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