Antipasto Vegetable Pizza

• 1 pizza crust (boboli anyone?)
• 1 tbsp olive oil
• 1 cup grated provolone cheese
• 1 jar (6-7.5 oz) marinated artichoke hearts, undrained
• 1 tsp Italian seasoning mix (Good Seasons)
• 1 garlic clove, pressed or finely minced
• 1 small yellow squash or zucchini
• 1/2 cup pitted ripe olives, sliced
• 2 plum tomatoes, seeded and diced
• 2 tbsp chopped fresh parsley
• Toasted pine nuts

1. Preheat oven according to directions on pizza crust pkg. Drizzle olive oil over the crust and bake.

2. Drain artichoke marinated into a bowl. Add seasoning mix and pressed garlic; whisk. Coarsely chop artichokes. Score yellow squash. Cut squash in half lengthwise; cut into thin slices. Slice olives using an egg slicer. Slice tomatoes in half lengthwise; remove seeds and dice. Add artichokes, squash, olives and tomatoes into bowl with marinade.

3. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle w/ parsely and pine nuts.

ENJOY!