Salad Bar Pizza

Ingredients

• 1 cup artichoke hearts drained chopped quartered
• 16  sun-dried olives packed chopped
• 2 tablespoons olives pitted ripe sliced
• 0.3 cup parmesan finely grated
• 4  pepperoncini peppers stemmed drained chopped
• 0.3 cup basil pesto 
• 12 inch uncook pizza crust whole-wheat
• 3 ounces provolone cheese shredded

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Place crust on a large baking sheet.
3. Spread pesto over crust to within 1/2 inch of edge.
4. Sprinkle provolone cheese and remaining ingredients over pesto in the order given.
5. Bake at 450 for 12 minutes or until crust is crisp. Cool 5 minutes; cut into 6 wedges.