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.
1 (12-inch) ready-to-bake whole-wheat pizza crust
1/4 cup commercial pesto
3/4 cup (3 ounces) shredded provolone cheese
16 sun-dried tomatoes packed without oil, chopped
1 cup chopped drained quartered artichoke hearts
4 pickled pepperoncini peppers, drained, stemmed, and chopped