Artichoke and Feta Cheese Pizza Recipe

With the pizza, serve a green salad tossed with white-wine vinaigrette and pine nuts. Finish with lemon ice cream topped with pureed raspberries.

Makes 2 servings; can be doubled.

INGREDIENTS

16.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved

1tablespoon yellow cornmeal

110-ounce tube refrigerated pizza crust dough

6ounces plum tomatoes, thinly sliced into rounds

1cup crumbled herb-seasoned feta cheese (about 4 ounces)

1/2medium-size sweet onion (such as vidalia or maui), thinly sliced2tablespoons thinly sliced fresh mint

DIRECTIONS

Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.

Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.

Tags: Artichoke, Cheese, Feta, Pizza