1 1/2 tablespoons vegetable oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 cloves garlic, crushed
2 (8 ounce) cans tomato sauce
8 ounces pizza crusts
1 (4 ounce) package cream cheese (optional)
1 (6 ounce) can frozen green peas (optional)
1/2 cup shredded mozzarella cheese
1 (4 ounce) can sliced artichoke hearts
1 (8 ounce) can artichoke hearts, drained
1/8 cup shredded mozzarella cheese
In a small bowl, mix the olive oil, basil, oregano and garlic. Transfer this mixture to a large bowl. Cover and refrigerate for 20 minutes.
Heat the olive oil in a small skillet over medium heat. Saute the garlic in the olive oil for about ten minutes. Stir in the tomato sauce and pour this mixture into the olive oil mixture. Mix in the pizza crusts.
Heat olive oil in a medium skillet over medium heat. Saute crushed tomato peels and cheese in the mixture for about 10 minutes. Adjust the seasoning of the mixture as desired.
Transfer the mixture to the pan of the oven and brush the pizza with the tomato oil or margarine. Sprinkle the flavors of the pizza back onto the pizza at the edges and top with mozzarella cheese.
Cover and simmer for 10 minutes, or until cheese is melted.