Savory crostata redux

Make dough as listed in the recipe below except add dried parsley instead of the oregano, roll out and spread with 2 tbsp. tomato paste.  Add some roasted fennel (roast for about 20 min, drizzled in olive oil at 400 degrees F), chopped artichoke hearts, shaved parmiggiano-reggiano and crushed red pepper flake.  Bake for about 30 minutes at 400 degrees F.  Just as delicious as the tomato-pesto-goat cheese version, as it disappeared just as quickly from the table at the dinner party I took it to.