INGREDIENTS
1 1/2 teaspoons all-purpose flour
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 jar (7.5 oz) roasted red bell peppers, drained, chopped
1 jar (6 oz) marinated artichoke hearts, drained, chopped
3/4 cup drained pitted ripe olives, chopped
3 oz thinly sliced Genoa salami, cut into 1/2-inch pieces
3 oz thinly sliced provolone cheese, cut into 1/2-inch pieces
4 oz feta cheese, crumbled (1 cup)
1/2 teaspoon Italian seasoning, if desired
DIRECTIONS
1. Heat oven to 400°F.
2. If using classic crust: Sprinkle flour evenly over cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 14x10-inch rectangle. If using thin crust: Sprinkle flour evenly over 15x10-inch dark cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 14x10-inch rectangle.
3. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
4. Bake classic crust 15 to 20 minutes, thin crust 12 to 18 minutes, or until edge of crust is golden brown and provolone cheese is melted. Cut into 4 rows by 4 rows.
High Altitude (3500-6500 ft): Bake thin crust pizza 12 to 16 minutes.
