Ingredients
1 10″ Gluten Free Bistro Pizza Crust (www.theglutenfreebistro.com)
1 tbs olive oil
1.5 oz roasted garlic, whole or chopped
5oz mozzarella, shredded
4 oz ricotta
3 oz artichoke hearts
1 portobello mushroom, sliced and sauteed in a bit of olive oil to soften
fresh herbs (basil, oregano, parsley- for extra flavor)

Directions:
Spread olive oil evenly over pizza crust. Top with shredded mozzarella, dollops of ricotta cheese and remaining toppings.

Cook directly on oven rack in 425°F oven for 12-15 minutes, OR place on BBQ grill and cook for about 8 minutes or until cheese is melted and bubbly and crust is crispy on the bottom. Serve with fresh cracked pepper and extra herbs if desired.