1 pkg. pizza dough
1 lb. shredded Mozzarella
2 (7 oz.) jars roasted peppers, drained
2 (6 oz.) jars marinated artichoke hearts, drained
1 c. Ricotta or Fontina Cheese
1/2 c. sliced ripe olives

Preheat oven to 425 degrees. Press dough onto bottom and sides of quiche pan. Sprinkle cheese over crust. Pat peppers dry and arrange with artichokes, Ricotta and olives over crust. Bake 20 minutes.