Antipasto Vegetable Pizza

1 pkg. refrigerated pizza crust
1 T. olive oil
1 cup (4 oz.) grated provolone cheese
1 jar marinated artichoke hearts, undrained
1 t. Italian seasoning
1 garlic clove, pressed
1/2 cup pitted ripe olives
1 small yellow squash or zucchini
2 plum tomatoes
2 T. chopped fresh parsley
Toasted pine nuts (optional)

1. Preheat oven to 400 degrees. Unroll and press pizza dough onto large baking stone or cookie sheet. Brush olive oil over dough, bake 16-18 minutes or until golden brown. Sprinkle cheese over hot pizza crust.

2. Drain artichoke marinade into large bowl. Add Italian seasoning and pressed garlic, whisk together. Coarsely chop artichokes and olives, add to bowl. Thinly slice squash then cut slices into halves or quarters. Slice tomatoes in half lengthwise, scrape out seeds and dice.

3. Add artichokes, olives, squash and tomatoes to bowl; mix well. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares and serve.

Pampered Chef