Patio Pizza

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. 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. 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. 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.