Ingredients

• 1 Pizza Dough Recipe
• 1 (10 ounce) large boneless, skinless chicken breast
• 1 cup Italian dressing
• 1 (14 ounce) artichoke bottoms, cut into 4ths
• 1 small onion, sliced
• 1 (8 ounce) package mushrooms, sliced
• 2 garlic cloves, minced
• 4 tablespoons olive oil
• 1/2 roasted red pepper, sliced
• 1/2 cup kalamata olives, pitted and sliced in half
• 1 (8 ounce) fresh mozzarella cheese, sliced
• 1/2 cup Pesto Tomato Pizza Sauce

Instructions

1. Cut chicken into strips and place in a small zip top bag.
2. Pour in dressing and marinate 2 hours.
3. In a medium skillet on high add enough oil to saute chicken until all pink is gone.
4. Take chicken out of pan and on a plate.
5. Add the artichoke, onion, mushrooms and garlic to the pan (add more oil if needed).
6. Saute 15 minutes or until tender.
7. Set aside.
8. Place a 15x10-inch baking sheet on the lowest rack of the oven bottom side up.
9. Preheat oven to 475 degrees.
10. Cut a piece of parchment paper to fit the bottom side of the baking sheet.
11. Roll pizza dough into a 14x8-inch rectangle.
12. Spread 1/2 cup sauce over dough leaving a 2-inch border around the edges.
13. Sprinkle on the cooked vegetables and chicken.
14. Add slices of red pepper and the sliced olives.
15. Be very careful as you take the HOT pan out of the oven.
16. Slide the pizza WITH the parchment paper onto the hot pan.
17. Bake 10 minutes; add slices of fresh mozzarella and bake an additional 5 minutes or until the pizza is brown and the cheese is melted.

Notes