ARTICHOKE AND BLACK OLIVE PIZZA
2 jars (6-ounce) marinated artichoke hearts, drained
1 can (3 1/2 ounces) black olives, drained
1 cup good-quality tomato sauce
1 pound Italian bread shell, 12 inches in diameter
1/4 teaspoon dried thyme, crushed
1 cup shredded Gruyere cheese
Coarsely chop the artichoke hearts and the olives. Spread the tomato sauce over the bread shell. Top with the artichoke hearts and olives; sprinkle with thyme and Gruyere.
Place the pizza on a baking sheet and bake in a preheated 400-degree oven for 15 minutes. Cut into wedges and serve. Makes 6 servings.