1 ball pizza dough (preferably whole grain)
4 cloves garlic, minced
½ cup extra virgin olive oil
1 cup roasted tomatoes, drained
4 pieces marinated long-stem artichokes, sliced
½ cup pitted kalamata olives, sliced
½ cup roasted peppers, strips
½ cup feta cheese, crumbled
Basil, chiﬀonade (ﬁnely sliced strips) for garnish
Allow pizza dough to come to room temperature.
Preheat oven to 400° F.
Roll out dough on a ﬂoured surface to desired thickness and transfer to a 15x10-inch baking sheet.
Combine minced garlic with olive oil and spread half of mixture evenly over dough using a pastry brush. Bake for 10-15 minutes or until top begins to brown.
Remove partially-cooked dough to arrange toppings. Top with roasted tomatoes, artichokes, olives, roasted pepper strips, and feta cheese. Drizzle remaining oil/garlic mixture over top.
Bake for 10-15 minutes or until crust is browned and top is evenly heated through.
Garnish with basil, slice into wedges, and enjoy!
Recipe and photo courtesy of Food Match.