Artichoke and Feta Cheese Pizza


  • 1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
  • 1 tablespoon yellow cornmeal
  • 1 10-ounce tube refrigerated pizza crust dough
  • 6 ounces plum tomatoes, thinly sliced into rounds
  • 1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
  • 1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced

    • 2 tablespoons thinly sliced fresh mint


    With The Pizza, Serve A Green Salad Tossed With White-wine Vinaigrette And Pine Nuts. Finish With Lemon Ice Cream Topped With Pureed Raspberries.

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