Artichoke Veggie Pizza

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sun-dried tomato spread
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
• 1/2 cup chopped sweet onion
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 3/4 cup sliced carrots
• 3/4 cup chopped green pepper
• 1-1/2 cups fresh broccoli florets, chopped
• 1 cup shredded Italian cheese blend

1. Press pizza dough into a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork. Bake at 400u0b0 for 13-15 minutes or until golden brown. Cool.
2. In a small bowl, beat cream cheese and tomato spread until blended. Stir in artichokes. Spread over crust. Sprinkle with the onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers.

crust, cream cheese, tomato spread, water, sweet onion, ripe olives, carrots, green pepper, fresh broccoli florets, italian cheese blend

Taken from www.tasteofhome.com/recipes/artichoke-veggie-pizza/ (may not work)