Refresh your usual pizza with this great recipe.
½ cup Peloponnese Red Pepper and Cheese Spread
4 Peloponnese Flame Roasted Sweet Peppers, cut into thin strips
½ cup Peloponnese Kalamata Pitted Olives cut into quarters
2 (10-inch) pizza crusts
4 cup fresh spinach thinly sliced
1 13¾-ounce can marinated artichoke hearts, drained and coarsely chopped
½ cup crumbled tomato-basil feta cheese
Coat grill grate with cooking spray. Prepare grill.
Grill pizza crusts 3 minutes or until slightly puffed and golden brown. Turn crusts so grill marks face upward. Brush each crust with small amount of oil and ¼ cup pepper spread. Top each with 1/2 each of spinach, roasted peppers, artichokes and olives.
Cover grill. Grill pizzas 3–4 minutes or until toppings are heated thoroughly. Sprinkle each pizza with ¼ cup cheese.