Fontina Cheese and Artichoke Pizza

Photo: Kathy Mchenry

Ingredients

1 teaspoon olive oil

1 medium red onion, thinly sliced

2 cloves garlic, minced

12 inches Italian bread shell (such as Boboli brand)

1 1/2 cups shredded Fontina or Swiss cheese (6 oz)

1/2 package of a 9-ounce frozen artichoke hearts, thawed and quartered

1/2 cup pitted Kalamata olives, halved

Coarsely ground black pepper

Purchased Alfredo pasta sauce, warmed (optional

Preparation

Preheat oven to 450 degrees F. In a medium skillet, heat oil over medium heat. Add onion and garlic; cook until tender and golden brown, stirring occasionally.

Place the bread shell on a lightly greased baking sheet. Bake shell for 5 minutes.

Sprinkle hot bread shell with 1/2 cup of the cheese. Arrange artichokes, olives, and cooked onion mixture on top of cheese. Sprinke with remaining cheese, salt and pepper.

Bake for 8 to 10 minutes or until cheese is melted and pizza is heated through. Cut into wedges. If desired, serve pizza with warm Alfredo sauce.