cup water-packed artichoke hearts, rinsed, drained and chopped
2
tbs sliced ripe olives (optional)
1
cup (4 ounces) shredded part-skim mozzarella cheese
1/2
cup crumbled tomato and basil feta cheese
1 1/2
tsp minced fresh basil or 1/2 teaspoon dried basil
1 1/2
tsp minced fresh basil or 1/2 teaspoon dried basil
1 1/2
tsp minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 1/2
tsp minced chives
Directions
1.
Brush Crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses.
2.
Prepare grill for indirect heat. Grill, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
