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.

Recipe by Oxmoor House January 2012


Credit: Oxmoor House

Recipe Summary

6 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • 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.

  • 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.


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Nutrition Facts

289 calories; fat 13.6g; saturated fat 6.1g; mono fat 1.6g; poly fat 0.2g; protein 12.1g; carbohydrates 32g; fiber 6g; cholesterol 13mg; iron 1.2mg; sodium 813mg; calcium 155mg.