Instructions: * I marinate my own with balsamic vinegar, water, Basil, Rosemary, Thyme and fresh crushed garlic overnight-no oil, no fat!

Preheat oven to 450F. Spread pesto over pizza crust within 1/2 inch from edge. Drain artichokes and reserve marinade in bowl. Cut large artichoke hears in half and arrange them evenly over pesto. Sprinkle mozzarella over pizza. Rinse scallops and pat dry; toss well in reserved artichoke marinade oil and drain. Put scallops on pizza and sprinkle with Parmesan cheese. Bake pizza until bottom of crust is crisp and cheese has melted. Scallops cook fast, but should be opaque in center. Takes about 6 to 8 minutes. (Bake on middle oven rack.)

Serves 4.

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