Smoky Vegetable Pizzas

Makes 12 servings

1 red onion, thinly sliced into wedges

6-oz. jar marinated artichoke hearts, drained, quartered and marinade reserved

1 loaf frozen bread dough, thawed

2 c. smoked Gouda cheese, shredded and divided

3 roma tomatoes, sliced

4 green onions, thinly sliced

2 t. Italian seasoning

1 T. fresh basil, snipped

Place onion wedges on a lightly greased baking sheet. Brush with reserved marinade. Bake at 425 degrees for 10 minutes; remove from oven. Divide thawed dough into 12 balls. On a lightly floured surface, flatten each ball to a 4-inch circle. Place dough circles on lightly greased baking sheets; pierce with a fork. Sprinkle one cup cheese evenly over dough circles. Top each with an onion wedge, an artichoke quarter and a tomato slice. Sprinkle with sliced green onion, seasoning and remaining cheese. Bake at 425 degrees for about 10 minutes, until edges are lightly golden. Remove from oven; sprinkle with basil.

Inexpensive light olive oil is just fine for cooking. Save the extra-virgin olive oil for making salad dressings, where its delicate flavor can be enjoyed.