Greek Veggie Pizza

Go Greek for dinner tonight! This fresh vegetarian pizza is saucy, cheesy and just plain delicious. ...MORE+ LESS-

package Pillsbury’s Best™ refrigerated classic crust pizza dough

3/4

cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)

cups baby spinach leaves (lightly packed)

1/4

cup chopped Progresso™ marinated artichoke hearts (from 6-oz jar), drained, patted dry

1/4

cup thinly sliced red onion

tablespoons quartered pitted kalamata olives

cloves garlic, finely chopped

1 1/2

cups shredded mozzarella cheese (6 oz)

1/4

cup crumbled feta cheese

tablespoon chopped fresh Italian (flat-leaf) parsley leaves

teaspoon chopped fresh oregano leaves

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1

Heat oven to 425°F. Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Spread tomatoes evenly over dough.
2

Top with spinach, followed by artichoke hearts, red onion, olives and garlic. Top with mozzarella and feta cheeses.
3

Bake 16 to 21 minutes or until crust is golden brown. Top with parsley and oregano.

No fresh oregano? No problem. Substitute 1/4 teaspoon dried. Sprinkle it over the tomatoes before topping with spinach.
Don’t skip the step of patting the artichokes dry – it helps keep the crust from getting soggy.
Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change