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Artichoke and Feta Cheese Pizza

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“More pizza!! Bon Appetite 2000”
READY IN:
25mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 184.27 g jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
  • 14.79 ml yellow cornmeal
  • 283.49 g packagerefrigerated pizza dough
  • 170.09 g plum tomatoes, thinly sliced into rounds
  • 236.59 ml crumbled herbed feta cheese (about 4 ounces)
  • 1 medium sweet onion, thinly sliced (such as Vidalia or Maui)
  • 29.58 ml thinly sliced of fresh mint

Directions

  1. Preheat oven to 425°F Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal.
  2. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square.
  3. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices.
  4. Drizzle with remaining 1 tablespoon marinade.
  5. Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter.
  6. Sprinkle with mint. Cut pizza into 4 squares and serve.

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