Cauliflower-Crust Artichoke Pizza

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2 10-inch frozen cauliflower crusts (6 to 8 ounces each)

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1/2 cup pizza sauce

1 cup shredded part-skim low-moisture mozzarella cheese (about 4 ounces)

1/4 cup grated parmesan cheese

1/2 teaspoon dried oregano

1/2 cup quartered artichoke hearts packed in water, drained and roughly chopped

1 small head escarole, light green inner leaves only, roughly chopped (about 4 cups)

1 ounce mortadella, thinly sliced and chopped

1 jarred roasted red pepper, sliced

1/2 cup giardiniera, roughly chopped, plus 1 tablespoon brine

Freshly ground pepper