Roasted Red Pepper, Artichoke, Roasted Garlic, and Feta Whole Wheat Pizza

Roll the dough out to the desired pizza size and liberally cover the pie with olive oil. I prefer to use freshly roasted garlic olive oil because I almost always roast garlic for pizzas. That’s a personal preference. The toppings here are roasted red peppers, artichoke hearts, roasted garlic, and feta cheese.

Bake at 425 for 10-15 minutes (depending on thickness of crust) until crust is golden brown and pizza can easily be removed from the pizza stone.

Slice however you like and serve with freshly grated parmesan and fresh basil.