MEDITERRANEAN PIZZA
Source: Pampered Chef - Season's Best Fall/Winter 1997

Use your favorite pizza crust recipe or
1 pkg. pizza crust mix or
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

Preheat oven to 425F. 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.

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 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.

Cut with a pizza cutter, serve warm. Yields 8 servings.