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  • 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
  • ⅔ cup marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
  • ½ teaspoon dried oregano
  • 2 cups shredded low-moisture part-skim mozzarella cheese
  • ½ cup thin, 1-inch strips roasted red pepper (from about ½ medium roasted red pepper—I used jarred)
  • ½ cup quartered marinated artichokes, halved lengthwise
  • 15 pitted Kalamata olives, halved lengthwise
  • ½ cup (2 to 3 ounces) crumbled feta
  • Optional garnishes: three to four fresh basil leaves, torn into little pieces, and red pepper flakes
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