MY GOURMET PIZZA!

TRADER JOE'S WHOLE WHEAT PIZZA CRUST FOR 12 " PIE
1 LARGE WHOLE HEAD OF GARLIC ROASTED BUTTERY
1 JAR MARINATED ARTICHOKE HEARTS - DRAINED
1 CUP FRESH SPINACH
1/2 CUP FRESH BASIL LEAVES
2 ROMA TOMATOES - CHOPPED
1 TSP. OREGANO
10 SPRIGS CHOPPED ITALIAN FLAT LEAF PARSLEY
1 TSP WHITE PEPPER
8 0Z. SHREDDED MOZZARELLA CHEESE (OR YOU CAN USE A COMBINATION OF MOZZARELLA AND CHEDDAR

I AM NOT A LOVER OF VEGGIE PIZZA, BUT THIS ONE IS AMAZING! THE COMBINATION OF THE SWEET ROASTED GARLIC AND THE ARTICHOKES ADD SOME ZING WITHOUT BEING TOO SPICY.

PREHEAT OVEN TO 425 DEGREES. CHOP OFF VERY TOP OF A WHOLE HEAD OF GARLIC AND ROAST IT UNTIL IT IS BUTTERY. TAKE IT OUT AND COOL SLIGHTLY - JUST ENOUGH TO BE ABLE TO SQUEEZE THE CLOVES OUT OF THE HEAD. IMMEDIATELY MASH THEM TO A SOFT SPREAD. PRICK PIZZA CRUST WITH FORK TO KEEP IT FROM RISING AND CAUSING BUBBLES IN CRUST. PLACE PIZZA CRUST IN OVEN FOR 6-8 MINUTES. REMOVE FROM OVEN. WHILE CRUST WAS COOKING, START CHOPPING YOUR PARSLEY, ARTICHOKES AND TOMATOES. LEAVE THE BASIL AND SPINACH LEAVES WHOLE. SPREAD GARLIC BUTTER OVER CRUST. PLACE TOMATOES AND SPINACH LEAVES ON PIZZA. ARRANGE BASIL LEAVES AT INTERVALS SO THEY ARE NOT ALL PILED TOGETHER, ALONG WITH THE ARTICHOKES. THE ARTICHOKES WILL HAVE A LITTLE OF THE OIL LEFT ON THEM TO KEEP THE PIZZA MOIST. TOP WITH CHEESE, OREGANO AND WHITE PEPPER. PLACE BACK IN OVEN. ROAST UNTIL CHEESE IS BUBBLY AND CRUST IS GOLDEN BROWN. THIS IS A THIN CRUST PIZZA AND WON'T TAKE LONG - PERHAPS ANOTHER 7 TO 10 MINUTES DEPENDING ON THE HEAT LEVEL OF YOUR OVEN. REMOVE AND ALLOW TO COOL FOR 5 MINUTES BEFORE SLICING.

Serving Size: MAKES 4 -6 SERVINGS

Number of Servings: 4

Recipe submitted by SparkPeople user STITCH4EVER.