Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza

• 2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat
• 1/2 cup basil pesto home made or jarred
• 2 ounces artichoke hearts marinated, drained and sliced
• 4 ounces cheddar cheese prefer old and sharp, shredded
• 2 ounces sweet red bell peppers, roasted sliced
• 2 ounce sundried tomatoes oil-packed, drain slightly and sliced
• 4 each mushrooms, button or cremini, sliced
• 4 tablespoons black olives sliced
• 1/4 teaspoon sea salt
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated 2 tablespoons on each top
• 1 x arugula (roquette) for garnish, optional

1. Preheat oven to 425 degrees F.
2. Spread the pesto equally over each prepared personal sized pizza shell.
3. You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
4. Top the layer of pesto with cheddar, artichoke hearts, bell pepper, sun-dried tomatoes, mushrooms and black olives.
5. Sprinkle parmesan over the top.
6. Then Sprinkle sea salt.
7. Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
8. Remove, let cool for a few minutes.
9. Serve warm topped with arugula if desired.

shell, basil pesto, hearts, cheddar cheese, sweet red bell peppers, tomatoes oil, mushrooms, black olives, salt, parmesan, arugula

Taken from recipeland.com/recipe/v/basil-pesto-artichoke-hearts-su-51794 (may not work)