1 14oz can artichoke hearts in water, drained, divided
4 ounce cream cheese, softened
4 ounce feta cheese, crumbled, divided
1/2 teaspoon dried oregano
2 plum tomatoes, seeded and chopped
1/3 cup black olives, pitted and sliced
1/3 cup cucumber, sliced and quartered
1/4 small red onion, sliced into thin wedges
2 tablespoon pine nuts, toasted (optional)
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp dijon mustard
salt and pepper
Preheat oven to 375°F. Roll out dough. Lightly spray dough with olive oil, then add garlic. Bake 14-16 minutes or until golden brown; cool completely.
For cheese spread, finely chop enough artichoke hearts to make 1/4 cup. Combine with cream cheese, half of the feta cheese and oregano in bowl; mix well. Spread mixture evenly over crust.
For toppers, quarter remaining artichoke hearts. Arrange them and all other vegetables over cream cheese mixture. Sprinkle with remaining feta cheese and pine nuts. Drizzle with salad dressing just before serving.