| 6 | tb | Prepared pesto (see below) |
| 1 | | Prepared pizza crust or Boboli (12 inch) |
| 1 | | Jar (6 oz) marinated artichoke hearts ( I marinate my own with balsamic vinegar, water, Basil, Rosemary, Thyme and fresh crushed garlic overnight-no oil, no fat!) |
| 4 | oz | Low/No fat grated mozzarella cheese |
| 6 | oz | Bay or sea scallops slice into 1/4 inch thick rounds (up to 8) |
| 2 | tb | *fresh* grated Parmesan cheese |
| | SUNDRIED TOMATOE PESTO |
| 1 | c | Oil-Packed Sun Dried Tomatoes, drained (ca. 6oz.) |
| 1/2 | c | Grated Parmesan Cheese |
| 1/2 | c | Fresh Basil, chopped |
| 1/4 | c | Pine Nuts, toasted |
| 6 | | Cloves Garlic, minced |
| 3/4 | c | Olive Oil, * see note |
