Hogtown Pizza with Easy Greek Salad

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Preparation time: 20 minutes
Cooking time: 5 minutes
Yield: 6

2 packages of Pillsbury pizza crust (283 g each)
2/3 cup olive oil (150 mL)
4 teaspoons prepared garlic (20 mL)
1/2 teaspoon dried basil (2.5 mL)
1/2 teaspoon thyme leaves (2.5 mL)
1/2 teaspoon rosemary (2.5 mL)
1 teaspoon oregano leaves (5 mL)
4 green onions
1 can artichoke hearts (398 mL or 1 1/3 cups) you will use 2-3 artichokes per pizza
16 to 20 thin slices deli dry salami cut into quarters (50 g)
1 cup grated low fat Gruyere cheese (250 mL)
Reserved spiced oil
4 tablespoons lemon juice (60 mL)
2 teaspoons red wine vinegar (10 mL)
1 English cucumber
3 tomatoes
1 red onion (125 mL)
1/2 cup black olives (125 mL)
3/4 cup feta cheese, crumbled (175 mL or 12 tbsp)

Preheat oven to 375 F (190 C).
Flatten crust on cookie sheet and stretch to fit pan.
Combine olive oil, garlic and spices in a small cup.
Brush top of crust with remaining oil. Remember you will not use all of the oil, you will add other ingredients at the end to make your salad dressing.
Chop green onion. Slice artichokes. Slice tomatoes into large chunks
Arrange on crust in order: green onion, salami, tomatoes and artichokes.
Sprinkle with grated cheese and bake. Set timer for 8 minutes (you may have to leave it longer).
The edges should be crunchy and a medium-brown colour.
Combine reserved oil, lemon juice and red wine vinegar. Whisk well.
Chop onions, cucumber and tomatoes into bite size chunks and place in a salad bowl with olives and feta cheese. Drizzle with dressing.
Note; you may not want to use all of the dressing. You be the judge. You can keep the balance in the fridge and use for other salads.