- 4
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Ingredients
- 3 tablespoons prepared sun-dried tomato pesto
- 12" thin-crust pizza (such as Boboli)
- 3 ounces (about 1 cup) shredded provolone
- 3 ounces jarred roasted red peppers, thinly sliced
- 6 ounces marinated artichoke hearts, drained and roughly chopped
- 5 pitted and halved kalamata olives
Preparation
Step 1
Heat oven to 450°F. Spread 3 tablespoons prepared sun-dried tomato pesto over a 12" thin-crust pizza (such as Boboli), leaving a 1/2 " border. Top with 3 ounces (about 1 cup) shredded provolone; 3 ounces jarred roasted red peppers, thinly sliced; 6 ounces marinated artichoke hearts, drained and roughly chopped; and 5 pitted and halved kalamata olives. Bake on the top rack until crust is crisp, about 10 minutes. Cut 3 slices salami into strips and scatter over the finished pizza. Cut into 8 wedges.