Photo: Oxmoor House
Yield
6 servings (serving size: 1 wedge)

Look for pliable sun-dried tomatoes on the salad bar or in the produce section of your supermarket, rather than the bottled ones packed in oil. If your market’s salad bar doesn’t have artichoke hearts, buy a can of artichokes packed in water. If you want to cut down on the heat of this pie, use only 1 or 2 pepperoncini.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place crust on a large baking sheet. Spread pesto over crust to within 1/2 inch of edge. Sprinkle provolone cheese and remaining ingredients over pesto in the order given.

Step 3

Bake at 450° for 12 minutes or until crust is crisp. Cool 5 minutes; cut into 6 wedges.

Chef's Notes

ON THE SIDE: Bring home sliced cucumbers from the salad bar at your supermarket, and dress them with rice vinegar and a little salt. Some sesame seeds sprinkled on top are a nice garnish.

Cooking Light The Complete Quick Cook

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