Antipasto Vegetable Pizza

• 1 -13 78 ounce pizza crust, refrigerated
• 1 tablespoon olive oil
• 1 cup provolone cheese, shredded
• 1 (7 1/2 ounce) jar marinated artichoke hearts, undrained
• 1 teaspoon italian seasoning
• 1 garlic clove, pressed
• 1 yellow squash or 1 zucchini, small
• 12 cup olive, ripe, pitted and sliced
• 2 plum tomatoes, seeded and diced
• 2 tablespoons parsley, chopped. Fresh is best
• toasted pine nuts (optional)

1. Preheat oven to 400F.
2. Unroll pizza dough, shaping into a circle.
3. Roll dough to edges of pizza pan.
4. Drizzle oil over dough, spreading evenly.
5. Bake 16-18 minutes, or until golden brown.
6. Remove from oven and immediately sprinkle cheese over it.
7. Drain artichoke marinade into bowl.
8. Add Italian seasoning and pressed garlic, whisk to combine thoroughly.
9. Coarsely chop artichokes.
10. Score yellow squash.
11. Cut squash in half lengthwise, then cut into thin slices.
12. Add artichokes, sliced squash, sliced olives and sliced tomatoes to marinade in bowl, mix well.
13. Spoon vegetables over pizza, draining off as much marinade as possible.
14. Sprinkle with parsley and pine nuts.
15. Cut into wedges, using pizza cutter.

pizza crust, olive oil, provolone cheese, italian seasoning, garlic, yellow squash, olive, tomatoes, parsley, nuts

Taken from www.food.com/recipe/antipasto-vegetable-pizza-269916 (may not work)