1/2 cup light sour cream
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 (12-inch) round prebaked Italian bread shell or focaccia
2 medium Roma tomatoes, thinly sliced
1/2 cup fresh spinach leaves, torn into small pieces*
1/2 cup marinated artichoke hearts, drained, cut into wedges
6 small pepperoncini peppers, halved, sliced
6 Greek kalamata olives, pitted, halved**
1/3 cup feta cheese, crumbled
Heat oven to 425°F.
Combine sour cream, basil and pepper in bowl. Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes.
Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese.
Place pizza on baking sheet. Bake 14-18 minutes or until heated through.
*Substitute 1/2 cup chopped fresh parsley.
** Substitute 6 pitted ripe olives, chopped.