Pantry Pizza Pronto Recipes

Steps:

• Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
• Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.

Steps:

• Preheat the oven to 425 degrees F.Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper.Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round.Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.