Antipasto Vegetable Pizza - Pampered Chef

2 pkgs (13.8oz. each) refrigerated pizza crust
1 Tbsp. olive oil
1 C. (4oz.) grated provolone cheese
1 jar (6-7.5oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, pressed
1/2 C. pitted ripe olives
1 sm. yellow squash or zucchini
2 plum tomatoes
2 Tbsp. chopped fresh parsley
Toasted pinenuts optional

1. Preheat oven to 400 degrees. Unroll both packages of dough side by side over bottom of pan, trimming excess dough even with long sides of pan. Brush oil over dough. Bake 16-18 minutes or until golden brown. Remove from oven, sprinkle cheese over hot pizza crust.

2. Drain artichoke marinade into a bowl. Add italian seasoning and garlic. Whisk. Coarsely chop artichokes and olives, add to bowl. Cut stem from squash, cut squash crosswise into quarters. Slice tomatoes in half, scrape out seeds, and dice. Add artichokes, olives, squash and tomatoes to bowl, mix well.

3. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares and serve.

Makes 12

Easy Homemade Pizza

10 Rhodes Dinner rolls or 1 loaf pizza dough thawed and risen
1/2 C. pizza sauce
2 C. mozarella cheese

Suggested toppings:

sausage (cooked), pepperoni, onions - ewwww, mushrooms, olives, green peppers, and tomatoes

Spray board or counter top with non-stick cooking spray. Roll loaf or combined dinner rolls into a 13-inch circle and place on a 12-inch sprayed pizza pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap and spread sauce over crust. Add desired toppings and springle with cheese. Bake at 425 degrees for 15 minutes or until crust is golden.