Shelly's Recipe

ARTICHOKE AND FETA PUFF PASTRY PIZZA

Category: Hot

1 sheet frozen puff pastry (half of a 17.3 oz pkg)
1/2 cup drained oil packed sun-dried tomatoes
1 (6 oz) jar marinated artichoke hearts, drained
1 cup crumbled feta cheese
1/3 cup chopped pecans
1/2 tsp dried oregano

Preheat the oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an inch square or 8x10 rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by the chopped tomatoes, artichokes, nuts, and oregano.

Bake until the pastry puffs up tall and is golden brown, 20-25 min. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter and serve.

Variation: For an Asian flavor, top the puff pastry with a mixture of shredded chicken, a little shredded Monterey Jack cheese, dabs of hoisin sauce, chopped scallions, and fresh cilantro.