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Salad Bar Pizza

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main-dish nut free vegetarian mothers' day lunch


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1 (12-inch) ready-to-bake whole-wheat pizza crust

1/4 cup commercial pesto

3/4 cup (3 ounces) shredded provolone cheese

16 sun-dried tomatoes packed without oil, chopped

1 cup chopped drained quartered artichoke hearts

4 pickled pepperoncini peppers, drained, stemmed, and chopped

2 tablespoons tablespoons sliced pitted ripe olives

1/4 cup finely grated Parmigiano-Reggiano cheese

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