Antipasto Appetizer Pizza

Ingredients

1. 1 1/2 teaspoons all-purpose flour
2. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
3. 1 (7.5 ounce) jar roasted red bell peppers, drained, chopped
4. 1 (6 ounce) jar marinated artichoke hearts, drained, chopped
5. 3/4 cup drained pitted ripe olives, chopped
6. 3 ounces thinly sliced Genoa salami, cut into 1/2-inch pieces
7. 3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
8. 1 cup crumbled feta cheese
9. 1/2 teaspoon dried Italian seasoning (optional)

Cooking Directions

1. Heat oven to 400 degrees F. Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
2. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
3. Bake at 400 degrees F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

Yield: 16 servings