• 2servings

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 6 1/2-ounce jar marinated artichoke hearts, drained,

  2. 2 tablespoons marinade reserved

  3. 1 tablespoon yellow cornmeal

  4. 1 10-ounce tube refrigerated pizza crust dough

  5. 6 ounces plum tomatoes, thinly sliced into rounds

  6. 1 cup crumbled herb-seasoned feta cheese (about 4 ounces)

  7. 1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced

  8. 2 tablespoons thinly sliced fresh mint

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.

  2. Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.


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