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I love pizza. I for sure eat it at least once a week. And while I'll admit that there's an occasional frozen pizza thrown into the weekly mix, usually I muster up the energy to at least make a semi-homemade version. By doing this, not only are you controlling most of what's in and on your pizza, but you get to easily change up the toppings to fit what you're craving or what your pantry is allowing for.
Yes, I love a solid home-made pizza dough, but that whole waiting game just isn't in the cards sometimes. Plus, there are so many good store-bought doughs that I just rarely think it's worth the effort, especially on a weeknight. Since becoming pregnant, my Rheumatoid Arthritis symptoms have vanished and I have not been adhering to the gluten free diet I once was (don't worry, I'm sure I will be back to it in a few months and will continue to give primarily GF recipes anyways...) so my go-to dough lately has just been the Pillsbury Original Pizza Dough. When I do it up GF style though I use Bob's Red Mill Gluten Free Pizza Crust mix - there's a bit of waiting for the dough to rise, but it's still doable for a weeknight.
Other than prepping your dough, a few minutes and a couple key ingredients are all it takes to make this delicious vegetarian Greek pizza - perfect for a meatless Monday or any old pizza night!
Prepared Pizza Dough of Choice - pre-baked if needed (I use Pillsbury Original Pizza Dough or Bob's Red Mill Gluten Free Pizza Crust mix)
1/3 c. olive oil
3 cloves garlic - minced
pinch of red pepper flakes
1 t dried Oregano
1 t dried Thyme
14 oz can of artichoke hearts - drained, dried and chopped.
1/3 c. sundried tomatoes, finely chopped
3-4 pepperonchinis - finely chopped
5 oz feta cheese crumbles
Preheat oven according to pizza dough directions.
In a small sauce-pan, combine olive oil, garlic and seasonings and bring to a simmer. Simmer 5 minutes and then turn off heat. Let rest until dough is ready (if pre-baking crust).
Brush a generous coating of the garlic & spice infused olive oil over the pizza crust. Top evenly with remaining ingredients. Bake 12 - 15 minutes or until cheese is just starting to brown.