Salad Bar Pizza

• 1 (12-inch) ready-to-bake whole-wheat pizza crust
• 1/4 cup commercial pesto
• 3/4 cup (3 ounces) shredded provolone cheese
• 16 sun-dried tomatoes packed without oil, chopped
• 1 cup chopped drained quartered artichoke hearts
• 4 pickled pepperoncini peppers, drained, stemmed, and chopped
• 2 tablespoons tablespoons sliced pitted ripe olives
• 1/4 cup finely grated Parmigiano-Reggiano cheese

1. Preheat oven to 450u0b0.
2. Place crust on a large baking sheet. Spread pesto over crust to within 1/2 inch of edge. Sprinkle provolone cheese and remaining ingredients over pesto in the order given.
3. Bake at 450u0b0 for 12 minutes or until crust is crisp. Cool 5 minutes; cut into 6 wedges.
4. ON THE SIDE: Bring home sliced cucumbers from the salad bar at your supermarket, and dress them with rice vinegar and a little salt. Some sesame seeds sprinkled on top are a nice garnish.

crust, commercial pesto, provolone cheese, tomatoes, pepperoncini peppers, olives, cheese

Taken from www.myrecipes.com/recipe/salad-bar-pizza (may not work)