1 pint grape tomatoes (2 cups)
1 (13 ¾ ounce) can artichoke hearts, drained and quartered
1 red pepper, sliced (or 1 jar roasted red peppers)
2 teaspoons extra-virgin olive oil, divided
Pizza Crust of choice (Naan Flatbreads, Ciabiatta, or thin pizza crust)
¼ - ½ cup finely grated fresh Parmesan Cheese
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Brush grill with olive oil. Heat grill to medium-high heat. Toss tomatoes, artichokes and red peppers with 1 teaspoon olive oil. Arrange in a foil packet and grill 4-6 minutes or until charred and wilted.
Brush pizza crust on both sides with olive oil. Place top of pizza crust down first, letting it brown and lightly char in spots. It will release from the grill when it is ready to be flipped. Flip to cook a few minutes on the other side. Top the pizza with the tomato mixture and the Parmesan Cheese, and finish cooking.
When the pizza is done, remove from the grill, sprinkle with the lemon juice, salt and pepper. Add more fresh Parmesan to taste.
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