Ingredients

1 16” Fresh ‘n Ready Oven Rising Sheeted Pizza Dough, 20 29.5-oz (#03604)
1/4 C Artichoke Pesto
2 tbsp. Red Onion Thinly Sliced
1 C Mozzarella Shredded
1/2 C Prepared Alfredo Sauce
2 tbsp. Red Pepper, Roasted Sliced
1 tbsp. Black Olives, Sliced
2 tbsp. Crumbled Feta Cheese
1 tbsp. Olive Oil For Brushing The Crust

Directions

1
 Brush edges of oven rising sheeted dough with olive oil.
2
 Mix together the artichoke pesto and prepared alfredo sauce. Leaving a one inch gap for the crust, spread mixture evenly over the crust.
3
 Top with mozzarella, and continue with red onion, olives, and red pepper. Finish with the feta.
4
 Bake at 425 until pizza is golden and cheese is bubbly. Remove from oven an let rest for 2 minutes. Slice and enjoy.
1 16" Pizza