Pesto-Artichoke Pizza - cooking recipe

Ingredients

1 Boboli pizza crust (*crucial!)
1/2 cup pesto sauce
1 can quartered artichoke heart
1 package frozen chopped spinach
1 tomatoes
1 bag shredded mozzarella cheese or 1 bag shredded parmesan cheese (etc.)
light goat cheese
pine nuts
fresh basil

Preparation

PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
Spread pesto on crust.
Toss a thin coat of shredded cheese over the pesto.
Then begin to layer vegetables.
First spread spinach evenly.
Then top with artichokes, followed by diced tomatoes.
Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
Bake according to pizza crust instructions.
(usually 10 minutes).
It's always a huge hit- and addictively delicious!