PEPPERONI GARDEN PIZZA

1 (10-ounce) package refrigerated pizza dough
3/4 cup prepared pizza sauce
3 ounces sliced pepperoni
1 large tomato, seeded and diced
1 small onion, thinly sliced and separated into rings
1 cup drained, canned artichoke hearts in water, thinly sliced
1/2 cup drained, bottled roasted bell peppers, cut into thin strips
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/2 to 1 teaspoon crushed red pepper flakes
1/4 cup packed fresh basil leaves, cut into thin strips

Preheat oven to 425 degrees F. Spray a 10-by-15-inch jellyroll pan (baking sheet with sides) with nonstick cooking spray.

Unroll pizza dough and press out with hands onto prepared pan. Bake 8 to 9 minutes or until crust just begins to brown.

Remove pan from oven; spread crust evenly with sauce. Top with half of the pepperoni slices and all of the diced tomato and onion rings, distributing equally. Scatter over the artichoke hearts, roasted bell peppers and remaining pepperoni. Sprinkle with cheese and pepper flakes.

Return to oven and continue to bake 12 minutes or until crust is golden brown and cheese bubbles.

Makes 6 servings
Source: the Oregonian, April 20, 1999