This pizza was sort of a labor of love for me. I was looking for something to do with all the basil in my garden, and really wanted to make pesto, but didn't just want to eat pesto on pasta. So I went looking, and, again, found a recipe I adapted off of allrecipes.
Obviously, you don't have to make your own pesto or pizza crust, but I sort of recommend that you do. It's nice to see something through from start to finish, and it'd be a good weekend or slow afternoon project.
First I made pesto, sort of free-handing it but based off of the recipe I posted here.
Then I sauteed some chicken I had in the freezer, while the pizza dough was rising. I used this recipe.
Okay, once everything was made and it was dinner time, I assembled.
1/2 cup pesto basil sauce
1 (12 inch) pre-baked (or not) pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded Italian blend cheese
Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
Bake for 8 to 10 minutes (or 12, if needed) in the preheated oven, until cheese is melted and lightly browned at the edges.