Ingredients

• 2 6-inch-diameter whole wheat pita breads, cut horizontally in half, or one 24x9-inch soft Armenian lavash bread, halved crosswise
• 1 6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved
• 1 5-ounce container sun-dried tomato- and basil-flavored feta cheese spread or 1 1/2 cups crumbled flavored feta cheese
• 1 14.5-ounce can diced tomatoes with Italian herbs, drained well
• 1 cup pitted Kalamata olives or other brine-cured black olives, coarsely chopped
• 2 teaspoons dried oregano

Instructions

1. Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
2. Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
3. Bake pizzas until heated through, about 4 minutes. Cut into wedges.