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Ingredients
- 1 prebaked 12 in. Pizza crust
- 1/2 t EVOO
- 2/3 c tomato & basil spaghetti sauce
- 2 plum tomatoes, sliced
- 1/4 c fresh mushrooms, sliced
- 1/4 c water packed artichoke hearts, rinsed, drained & chopped
- 2 T black olives, sliced
- 4 oz shredded part skim mozzarella cheese
- 1/2 c crumbled tomato & basil feta cheese
- 1 1/2 t minced fresh basil or 1/2 t dried basil
- 1 1/2 t minced fresh rosemary or 1/2 t dried rosemary, crushed
- 1 1/2 t minced chives
Details
Preparation
Step 1
Brush crust with oil. Spread spaghetti sauce over crust within 1 in of edges. Top with tomatoes, mushrooms, artichokes & olives. Sprinkle with cheeses.
Prepare grill for indirect heat. Grill, covered over med indirect heat for 12-15 min. until cheese is melted & crust is lightly browned. Sprinkle with herbs during last 5 min of cooking. Let stand 5 min before slicing.
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