Patio Pizza

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (11 ounce) package refrigerated breadstick dough
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 4 ounces cream cheese, softened
• 1/2 teaspoon dried oregano
• 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped, divided
• 1 cup crumbled feta cheese, divided
• 3/4 cup chopped tomato
• 1/3 cup coarsely chopped peeled cucumber
• 1/3 cup sliced black olives, drained
• 1/3 cup sliced onion
• 2 tablespoons pine nuts, toasted
• 1/4 cup balsamic vinaigrette

Recipe

• 1 unroll breadsticks. in the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. add another breadstick, pinching ends to seal and continuing to coil. repeat with remaining breadsticks.
• 2 roll or pat dough to within 1/2 inches of the edge of the pan. brush with oil. gently press garlic onto dough. bake at 375° for 14-16 minutes or until golden brown. cool on a wire rack.
• 3 in a small bowl, combine cream cheese and oregano. stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. arrange remaining artichokes on top. sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. drizzle with vinaigrette.