antipasto pizza

1 package refrigerated crescent rolls (or normal pizza dough)
1/2 cup sliced pepperoni
1 cup mozzarella cheese
1 cup sliced mushrooms
1 jar (6.5 oz) marinated artichoke hearts, drained and cut into quarters
1/3 cup sliced olives
1/4 cup chopped green or red bell pepper

preheat oven according to 375. unroll and separate crescent rolls and lay them flat on a baking sheet so that they form a circle. bake crust 8-10 minutes or until lightly browned. arrange pepperoni over crust and sprinkle mozzarella cheese over the pepperoni. put mushrooms, olives, artichokes and green/red pepper over the cheese. sprinkle with just a little more cheese. bake for 10-15 minutes or until crust is golden brown.

*note: ok, baking this with crescent rolls is de-lish but also very fattening. so troy & I made it with normal pizza dough and it was still very yum and makes a way bigger pizza. don't hold back on the toppings - the crust can hold a lot and it is good! I also prefer the red bell pepper on this pizza. holla! (adapted from a pampered chef recipe)