Patio Pizza

Just in time for summer entertaining. I've had this Simple & Delicious recipe and decided I better get it on Zaar before I lost it. This is a great vegie pizza that can be served at outdoor gatherings, potlucks or just for the heck of it. Easy to make and everyone loves it. I serve as an appetizer during cocktail hour.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (11 ounce) package  refrigerated breadstick dough
• 1  teaspoon olive oil
• 1⁄2 teaspoon  minced garlic
• 4  ounces cream cheese, softened
• 1⁄2 teaspoon dried oregano
• 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped, divided
• 1  cup  crumbled feta cheese, divided
• 3⁄4 cup chopped tomato
• 1⁄3 cup  coarsely chopped peeled cucumber
• 1⁄3 cup  sliced black olives, drained
• 1⁄3 cup  sliced onion
• 2  tablespoons pine nuts, toasted
• 1⁄4 cup  balsamic vinaigrette

Directions

1. Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.
2. Roll or pat dough to within 1/2 inches of the edge of the pan. Brush with oil. Gently press garlic onto dough. Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
3. In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette.