Pecan Artichoke Pizza

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Recipe Ingredients:
1	8 ounce frozen puff pastry sheet
4	ounces crumbled feta cheese
8	pieces <a href="/driedfruit/sundriedtomatoes/with-olive-oil.html">Sun Dried Tomatoes with Olive Oil</a>
4	artichoke hearts packed in oil, roughly chopped
1	tsp oregano leaves
1/3	cup <a href="/nuts/pecans/natural-out-oftheshell.html">Georgia Pecans, chopped</a>
	black pepper to taste
Cooking Directions:
1.	Preheat oven to 400 degrees. Roll thawed, but still cool, puff pastry into a rectangle about 8 by 10 inches. Place on a baking sheet. Scatter crumbled feta evenly over pastry, then scatter on chopped sun-dried tomato and artichoke hearts and the oil that still clings to them.
2.	Scatter oregano leaves on top of vegetables. Distribute pecans evenly over oregano, then season with black pepper to taste.
3.	Place pizza in preheated oven and bake 20 minutes, or until puff pastry dough bakes up crisp and brown and the pecans are toasted. Cut into 8 or 16 appetizer portions and serve at once.

Georgia Pecans (Raw, No Shell)
Fresh as can be, we're not about to mince words over our raw Georgia pecan halves. Our premium pecans are mammoth in size and exquisite in taste. Pecan pie anyone?

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