Chef Conley demonstrated this recipe on a DeIorio’s par-baked Gluten-Free Pizza Crustat the NFCA’s Gluten-Free Pavilion during the 2010 National Restaurant Association Show.
You can cook off the par-baked pizza crust at 350˚ for 6-8 minutes using Chef Conley’s medley of Mediterranean-style ingredients.

Top 1 12” gluten-free pizza crust with the following ingredients, and then bake off:

• 4 oz. Basil pesto
• 4 oz. Artichoke hearts
• 2 oz. Sun-Dried Tomatoes
• 2 oz. Calamata Olives
• 1 oz. Red Onion
• 4 oz. Feta Cheese (of good quality)