Antipasto Vegetable Pizza

Another easy and tasty Pampered Chef recipe

1 (13.8 oz) refrigerated pizza crust

1 tablespoon olive oil

1 cup (4 oz) grated Provolone cheese (Mozzarella also tastes good on this pizza)

1 (6 – 7.5 oz) jar marinated artichoke hearts, undrained

1 teaspoon Italian seasoning

1 garlic clove, pressed

1 small yellow or zucchini squash

1/2 cup pitted ripe olives, sliced (sometimes I leave these out)

2 plum tomatoes, seeded and sliced

2 tablespoons chopped fresh parsley (not a big parsley fan)

Heat oven to 400.  Unroll pizza dough onto pizza stone, shaping into a circle (I just cook mine on the rectangle stone).  Roll dough to edge of stone.  Drizzle oil over dough and spread evenly.  Bake 16 – 18 minutes or until golden brown.  Immediately grate cheese evenly over pizza.  Meanwhile, drain artichoke marinade into a bowl.  Add seasoning and garlic and mix.  Coarsely chop artichokes (I use my Pampered Chef Food Chopper).  Cut squash in half lengthwise then thinly slice.  Slice olives.  Slice tomatoes in half then remove seeds and dice.  Add artichokes, squash, olives and tomatoes to bowl and mix well.  Spoon vegetables over pizza, draining as much marinade as possible.  Sprinkle with parsley.

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