Reynolds Parchment Paper

	Reynolds® Parchment Paper
1	can (13.8 oz.) refrigerated pizza crust
1	jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped
1	cup chopped tomatoes
1	cup thinly sliced deli salami
1	cup shredded Italian style blended cheese
2	tablespoon chopped fresh basil
1/2	teaspoon dried Italian seasoning
1/4	teaspoon garlic powder

PREHEAT oven to 425°F. Line 15x10-inch cookie sheet with Reynolds Parchment Paper.

UNROLL pizza crust on parchment paper. Press out dough to form a 15 x 10 inch rectangle. Generously prick dough with fork.

BAKE 11 minutes or until golden brown. Remove from oven.

SPREAD artichoke hearts, tomatoes, salami, cheese and basil evenly over baked crust. Sprinkle with Italian seasoning and garlic powder.

BAKE 7 to 10 minutes longer or until cheese is melted. Cut into squares and serve warm.

REYNOLDS KITCHENS TIP: For crispier crust, pre-bake crust an additional 2 to 3 minutes before adding toppings.

Number of Servings: 32

Nutrition Information:
(Per Serving)