Artichoke, Spinach & Tomato Pizza

It's Superbowl time so everyone is posting their best game day recipes. Various appetizers, chilis, wings, dips etc but pizza can be served while watching the Superbowl as well. This is easy, quick, full of vegetables and tastes great.

Adapted from Everyday with Rachael Ray Magazine Feb 2010

Ingredients:
1 Can Pillsbury Refrigerated Pizza Dough
2 Cups Shredded Mozzarella Cheese
1 Can Artichoke Hearts - Drained and Quartered
1/2 Pint of Grape Tomatoes - Halved
2 Cups Fresh Baby Spinach
6 Tbsp Grated Parmesan Cheese
3 Cloves of Garlic - Minced
1 Tbsp Italian Herb Seasoning
1 Tsp Parsley
6 Tbsp Olive Oil
S&P

Preheat the oven for 425 F. Prep all of the veggies. Grease your baking sheet with a little bit of olive oil, using a paper towel spread it out until the whole thing has been coated. If you don't want to grease it you can use parchment paper instead. Open the dough and gently stretch it out onto the cooking sheet, being careful not rip the pizza. In a bowl combine the olive oil, garlic, parsley, Italian seasoning, salt and pepper. My Italian seasoning is compromised of basil, oregano, thyme, rosemary and marjoram. If your spice rack doesn't have something similar you can make your own combination of spices. Spread half of the mixture onto the dough using a pastry bush leaving about an inch around all sides for the crust.

Sprinkle half of the parmesan and mozzarella cheese on top of the pizza. Toss the veggies in the other half of the oil and spice mixture being sure to fully coated all of them. Add all of the veggies onto the pizza. Make sure you spread them out evenly not putting too many in the middle.

Sprinkle the remaining cheeses on top of the vegetables. Bake for 15 minutes until cheese is melted and pizza is crisp. Let the pizza cool for 2-3 minutes before slicing. If you are eating this as an entree make 3 cuts and you will get 6 large pieces. If you'd like to serve it as an appetizer make 7 cuts and you will end up with 12 thick strips.

Enjoy!! - Nicole