You'd think we're getting ready for the Super Bowl...

I'm not a huge football fan. I'm more like a football tolerator.

But, you know that everyone in MN is showing their Purple Pride this weekend as the Vikes get going in the NFL playoffs.

When you have football games, you have food. It's a given. A lot of people are having football watching parties this weekend.

You'll have the typical snacks so I'm not going to bore you with that.

I know I've been on a chicken kick. Not totally intentional, but I recognize that it's happened.

In honor of my friend Macaire, I have a vegie recipe for today! Antipasto Vegetable Pizza! While this is a meatless recipe, if you are a meatosaurus, like my daughter, you can add to it.

Antipasto Vegetable Pizza
2 pkgs refrigerated pizza crust
1 T olive oil
1 C grated Provolone cheese
1 jar (6-7 oz) marinated artichoke hearts, undrained - YUM!
1 t Italian seasoning
1 pressed garlic clove - really, you need 2-3 cloves in my opinion
1/2 C pitted ripe black olives
1 small yellow squash or zucchini
2 Roma tomatoes
2 T fresh parsely, chopped
Toasted Pine Nuts (optional - but I SO recommend doing this)

Preheat oven to 400. Now the deal with the pizza crust is to roll both packages out side by side on a Large Bar Pan or cookie sheet. Brush with olive oil. Bake 16-18 minutes or until golden brown. Remove to cooling rack and sprinkle cheese over hot crust.

Drain artichoke marinade into a mixing bowl. Add Italian seasoning and garlic. Whisk together.

Chop artichokes and olives and add to bowl.
Cut stem from squash and cut into quarter lengths. If you have a nice slicing tool like a mandoline, that works best. Otherwise, you'll have to make do with your best knife and slice thinly. Once the whole squash is sliced, cut all pieces in half.
Slice tomatoes in half, scrape out seeds and dice.

Add tomatoes and squash to bowl. Mix well until well blended.

Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts. Cut pizza into squares and serve.

Note: To toast pine nutes, place 1/4 nuts in a small suate pan over medium heat for 2-3 minutes or until lightly toasted.

YUM! Enjoy!