1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped, divided
1 cup (4 ounces) crumbled feta cheese, divided
3/4 cup chopped tomato
1/3 cup coarsely chopped peeled cucumber
1/3 cup sliced ripe olives, drained
1/3 cup sliced onion
2 tablespoons pine nuts, toasted
1/4 cup balsamic vinaigrette
Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.
Roll or pat dough to within 1/2 in. of the edge of the pan. Brush with oil. Gently press garlic onto dough.
Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette.