Directions-
Lay the minced artichoke hearts on paper towels so they can continue to drain.
In a bowl combine the mushrooms, spinach, cheese, garlic, salt, and pepper.
Add the artichoke hearts and 1 tsp olive oil, mix gently.
Coat a cookie sheet with 1 tsp olive oil. Sprinkle with cornmeal
Roll out the pizza crust onto the cookie sheet.
Cut the crust into 6 equal pieces. Pat and stretch each section into a 6" x 5" piece.
Spoon 1/2-2/3 cup of the artichoke-mushroom mixture into the center of each pizza crust piece.
Fold one corner over the artichoke mixture to form a triangle.
Press the edges of the dough together to seal.
Bake at 425F for 12-15 minutes, until golden brown.
