| 1 pkt thin crust prepared pizza shell or | | prepared focaccia - (16 oz) | | Extra-virgin olive oil for drizzling | | 3 lrg garlic cloves minced | | 1 cup shredded mozzarella | | 1 cup shredded provolone | | 14 cup grated Parmigiano Reggiano or Romano | | 1 can artichoke hearts in water - (15 oz) drained, and | | thinly sliced | | 1/4 cup chopped parsley |
| | Preheat oven to 500 degrees. | | Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. | | Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts . | | Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley . | | Cut pie with pizza wheel or knife into bite-size squares and serve. | | This recipe yields 24 bites. | | Yield: 24 bites |
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