ingredients
1      sheet frozen puff pastry (half of a17.3-oz. pkg.), thawed
1    cup   shredded Gruyere or Swiss cheese (4 ounces)
1    tablespoon   olive oil
1 1/2   cups   thickly sliced crimini and/or white mushrooms
1      medium yellow or red sweet pepper, cut into bite-size strips
4    ounces   thinly sliced cooked ham, cut into bite-size strips
1/2   cup   sliced red onion
2    cups   coarsely chopped spinach
1    cup   coarsely chopped kale
2    tablespoons   bottled creamy garlic salad dressing
1    6 ounce jar  marinated artichoke hearts, drained
1/2   cup   shredded Gruyere or Swiss cheese (2 ounces)
directions
Unfold the thawed puff pastry sheet and place into an ungreased 15x10x1-inch baking pan. Using your fingers, gently press the dough to the edges. (Pastry will be thin.) Prick center with a fork, leaving a 1-inch border unpricked. Bake for 15 minutes in a 375 degrees F oven. Remove from oven. Sprinkle crust with 1 cup of the Gruyere; return to oven for 5 minutes more.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the mushrooms, sweet pepper, ham and red onion. Cook, stirring, for about 5 minutes; until vegetables are tender.
In a medium bowl, combine spinach and kale. Add the salad dressing and toss lightly to coat. Remove the cheese-topped pastry from the oven. Top with the spinach mixture, vegetable mixture and artichoke hearts. Bake for 5 minutes.
Sprinkle pizza with remaining 1/2 cup cheese. Bake for 5 minutes more or until cheese has melted.
Cut into squares to serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 368, Fat, total (g) 26, chol. (mg) 35, sat. fat (g) 9, carb. (g) 19, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 13, vit. A (IU) 2240.81, vit. C (mg) 32.84, Thiamin (mg) 0.27, Riboflavin (mg) 0.29, Niacin (mg) 2.66, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 56.3, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 424, Potassium (mg) 266, calcium (mg) 283, iron (mg) 1.48, Percent Daily Values are based on a 2,000 calorie diet