Ingredients:
1 package pizza crust mix or 6 pocketless pitas
2 -4 tablespoons red wine vinegar
3 tablespoons Dijon mustard
8 cloves fresh garlic, minced
2 tablespoons dry pizza seasoning ( sprinkle kind)
4 ounces grated part-skim mozzarella cheese
4 ounces marinated artichoke hearts, chopped &,rinsed
1/4 cup diced onions
1 cup diced roma tomatoes ( cut 1/4″ thick round slices)
1 cup sliced fresh mushrooms, sauteed or 1 (4 ounce) cans sliced mushrooms
1/4 cup diced red bell peppers
2 ounces grated parmesan cheese
1/4-1/2 teaspoon crushed red pepper flakes (optional)
Directions:
Prepare crust according to package directions.
Spread crust in thin layer on large rectangular baking sheet or pizza pan.
“Mix Sauce ingredients together and spread on crust (like you would spread a tomato sauce) with spoon or pastry brush, using some or all of it (I use all of it).
Place toppings on pizza in order listed.
Bake at 375 degrees on bottom oven shelf until crust is crispy and cheese is melted, between 18-25 minutes.
Cut into 10 slices for a meal or smaller squares for appetizer servings.
For Variety- Optional ingredients: 1 cup cooked, shredded chicken; 1/4 cup finely chopped fresh spinach, 2 tbs diced pepperocini (Greek) peppers; 2 tablespoon sliced black olives.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.