Ingredients
Pizza crust, cooked and prepared (1 about 12 inch), basil, goat cheese (to taste), olive oil, chopped sun dried tomatoes or sun dried tomato pesto (2 to 4 tbsp), shredded cheddar cheese (1/4c), black olive tapenade (1jar), cream cheese (1box), artichoke antipasto (1jar).
Pizza crust, cooked and prepared (1 about 12 inch), basil, goat cheese (to taste), olive oil, chopped sun dried tomatoes or sun dried tomato pesto (2 to 4 tbsp), shredded cheddar cheese (1/4c), black olive tapenade (1jar), cream cheese (1box), artichoke antipasto (1jar).
Method of preparation:-
Take pizza crust, lightly coat it with olive oil and then spread two tablespoons of cream cheese over it. Take artichoke antipasto and place it in layer over cream cheese. Now place the layer of sun dried tomatoes over it and then top it with layer of shredded cheese to cover the pizza. Drop about 1 tablespoon of black olive tapenade in the centre of the pizza. Dust the crumbled cream cheese on the edges of pizza. Now place it in the oven and bake it at 350 degrees for about 15 minutes. Take pizza out from the oven and keep it to cool. When the pizza gets cool then cut it into slices and then serve it.
Take pizza crust, lightly coat it with olive oil and then spread two tablespoons of cream cheese over it. Take artichoke antipasto and place it in layer over cream cheese. Now place the layer of sun dried tomatoes over it and then top it with layer of shredded cheese to cover the pizza. Drop about 1 tablespoon of black olive tapenade in the centre of the pizza. Dust the crumbled cream cheese on the edges of pizza. Now place it in the oven and bake it at 350 degrees for about 15 minutes. Take pizza out from the oven and keep it to cool. When the pizza gets cool then cut it into slices and then serve it.Number of servings – 1 per crust
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