ingredients
1    tablespoon   olive oil orcanola oil
1    medium  red onion, thinly sliced
2    cloves  garlic, minced
1    12-inch  Italian bread shell, such as Boboli brand
1 1/2   cups   shredded fontina or Swiss cheese (6 ounces)
1/2   9 ounce package  frozen artichoke hearts, thawed and cut up
1/2   cup   pitted kalamata olives, halved or quartered
    Coarse ground black pepper
    Alfredo pasta sauce, warmed (optional)
directions
Preheat oven to 450 degrees F. In a medium skillet heat oil over medium heat. Add onion and garlic to skillet; cook until onion is tender and golden brown, stirring occasionally
Place bread shell on a lightly greased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle with 1/2 cup of the cheese. Top with artichokes, olives, and onion mixture. Sprinkle with the remaining 1 cup cheese. Sprinkle lightly with pepper.
Bake for 8 to 10 minutes or until heated through and cheese is melted. If desired, serve pizza with warm Alfredo sauce.
Tip
Icons
Vegetarian

NUTRITION INFORMATION

Per Serving: cal. (kcal) 368, Fat, total (g) 18, chol. (mg) 38, sat. fat (g) 6, carb. (g) 38, Monounsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 16, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet