8 oz. sun dried tomatoes in olive oil — cut, thick slices
12 oz. marinated artichoke hearts — quartered
8 Fresh Basil Leaves — as needed to taste
8 Fresh Oregano leaves — as needed to taste
ground pepper to taste
Preheat oven to 450º F.
Prepare PERDUE Turkey Bacon according to directions.
Cut into 1” size pieces and drain on paper towels.
Brush each uncooked pizza crust with olive oil from the sun-dried tomatoes. Top with Kalamata olives, sun-dried tomato slices, artichoke hearts, basil leaves, oregano leaves, ground pepper and bacon pieces.
Cover each pizzette evenly with 3 oz. of crumbled feta cheese.
Bake in oven until bottom crust is browned and cheese is melted, approximately 6 minutes.
Serve on individual plates with a sprig of fresh basil for garnish.