1 pizza crust
1 cup pesto sauce
1 cup artichoke heart
1 cup sun-dried tomato
1 cup wilted spinach leaves
1/2 cup kalamata olive or black olive
1 cup prosciutto
4 ounces feta cheese
4 ounces mozzarella cheese-provolone cheese mix
olive oil
Preheat oven to 350. Brush pizza shell with olive oil. Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust. Top with olives, sun-dried tomatoes, artichoke hearts, wilted spinach leaves, meat and cover with cheeses. Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge. Allow to cool for 5 minutes before slicing.
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