Pampered Chef Mediterranean Pizza

Meh. I like the ingredients in this one, but it was still meh. There are definitely way better pizzas we have made from scratch. Maybe it's because salami isn't my favorite thing? But the boys love salami and even they weren't super impressed.

• 6.5 oz pizza crust mix
  
• 1 jar (6.5 oz) marinated artichoke hearts, chopped
• 1 oz (1/4 cup) fresh Parmesan cheese, grated
• 2 oz sliced salami, cut into quarters (about 8 slices)
• 1/2 cup pitted ripe olives, sliced
• 1/2 cup green bell pepper, chopped
• 1/4 cup red onion, chopped
• 2 plum tomatoes, thinly sliced
• 1 cup (4 oz) shredded mozzarella cheese
• 1 tsp dried oregano leaves

Preheat oven to 425 degrees. Prepare pizza crust according to package directions. Using lightly floured dough and pizza roller, roll pizza dough into a 14-inch circle on a baking stone. Drain artichoke hearts, reserving marinade. Bake crust 8 minutes. Remove from oven; place on nonstick cooking sheet. 

Sprinkle Parmesan cheese evenly over crust. Arrange salami slices over cheese. Sprinkle olives, artichoke, bell pepper and onion over pizza. Slice tomatoes and layer over vegetables. Top with mozzarella cheese. Sprinkle with oregano. 

Bake 13-15 minutes or until crust is golden brown and cheese is melted. Cut and serve warm. 

NOTES: So we used refrigerated crust. It definitely did not need to be cooked as long as this recipe recommends. We probably could have done with the first bit of baking at 3 minutes, then take it out, add the toppings, and finish baking. 

Serves 8

Prep Time: 5 minutes
Total Time: 20 minutes (this is a guesstimate, based on the smaller amount of time we needed for our crust). 

Recipe from The Pampered Chef Fall/Winter 1997 Season's Best cookbook