Artichoke Heart and Goat Cheese Pizza


  1. Preheat oven to 500°F.
  2. Place pizza crust on baking sheet. Brush crust surface with olive oil. Sprinkle with rosemary and garlic; brush again to coat with oil. Bake about 4 minutes or until crust begins to turn golden.
  3. Sprinkle crust with ¼ cup Monterey Jack, leaving 1-inch border. Top with artichokes, tomatoes, goat cheese and olives. Sprinkle with remaining Monterey Jack.
  4. Return to oven and bake 3 to 4 minutes more or until crust is deep golden and cheese is melted.
  5. Cut into wedges and serve.


  • 2 1/2 oz. Nature's Best Dairy® Cheese, Goat, crumbled
  • 10 olive(s), Kalamata, pitted and halved
  • 3 Peak Fresh Produce® Garlic, Clove(s), minced
  • 2 tsp. Peak Fresh Produce® Rosemary, Fresh, minced
  • 2 tsp. Piancone® Oil, Olive, Extra Virgin
  • 12" pizza crust, unbaked
  • 1 Roma® Artichoke Hearts, 14-ounce Can(s), drained
  • 2 oz. tomatoes, sundried oil-packed, sliced thin
  • 1/2 Cup(s). West Creek® Cheese, Monterey Jack, shredded