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1 package thin crust prepared pizza shell or prepared focaccia
16 ounces Extra-virgin olive oil for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
(sometimes I use spinach...yummmmm)
Handful of onions
1/4 cup chopped parsley
Preheat oven to 500 degrees F.
Put the pizza shell or focaccia onto a pizza pan or cookie sheet.
Drizzle shell with oil and scatter minced garlic over shell to edges.
Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells.
Top with artichoke hearts.
Cook 6 to 8 minutes, until cheeses have melted and begin to bubble.
Remove from oven and garnish with parsley.
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