1 12-inch pizza crust, plus crust ingredients (I used half of Bob’s Red Mill Gluten Free Pizza Crust Mix)
1/4 cup+ DeLallo Simply Pesto
1/4 cup roasted red pepper strips
3–4 canned artichokes, chopped small
salt + pepper
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add sliced fennel to the baking sheet, and toss with olive oil, salt, and pepper. Roast for about 20 minutes, or until fennel is tender and slightly browned. We don’t want it *just* underdone so that it can finish roasting once it’s on top of the pizza. Set aside.
If necessary, mix and par-bake your crust per package instructions. The Bob’s Red Mill crust mix says to bake the crust without toppings for 7-9 minutes.
Spread pesto on the crust, adding more if desired. Add roasted fennel pieces, roasted red pepper strips, and artichokes, and scatter evenly on top of the pesto.
Bake pizza according to the crust package’s instructions. Remove from oven and enjoy!