From: Rosalind Creasy

Serves 2

Pizza can be made with dozens of different vegetables. This particular pizza includes traditional spring goodies—arugula and artichokes.

Ingredients

4 fresh organic baby artichokes or 1 cup of canned articho
8 sun dried tomatoes
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 (12-in/30 cm) prebaked pizza shell
6 - 8 ounce (170-230 g) of fresh mozzarella cheese, sliced thin
10 black olives, pits removed
1 teaspoon fresh oregano, minced
1 cup organic arugula leaves
¾ cup (125 g) Asiago or Parmesan cheese, grated

Directions

Preheat the oven to 500°F (260°C). Cut the top ½ inch (13 mm) off the baby artichokes. Cover them with water and simmer them for 10 minutes, or until tender. Cool the artichokes.

While the atichokes are cooking, chop the tomatoes coarsely and reconstitute them in warm water fo 10 minutes.

Blend the olive oil with the garlic. Spread the oil mixture evenly over the pizza shell. Distribute mozzarella cheese slices evenly over the pizza shell. Quarter the cooked artichokes and put them on top of the mozzarella. Add the olives and tomatoes and sprinkle them with the oregano. Bake the pizza for 7 to 10 minutes, or until the cheese has melted Remove it from the oven, cover it evenly with arugula, and sprinkle on the Asiago cheese.

Either serve the pizza as is or return it to the oven for 2 more minutes to wilt the arugula and melt the Asiago. Makes 1 medium-size pizza.