Pesto, Chicken, and Artichoke Pizza
1 recipe of the perfect Pizza Crust
1/3 c. pesto
1 c. cooked chicken, chopped
1/4 purple onion, finely chopped
3 oz. canned and marinated artichoke hearts
1 roma tomato, chopped
8 oz. motzarella cheese, grated
3 cloves garlic, minced
3 tbsp olive oil, plus a little extra for the pan
Preheat your oven to 400.
Combine the minced garlic and olive oil with a bit of salt and pepper in a small baking dish. Cook in the oven for 5-10 minutes or until the garlic just begins to brown. Drain the oil from the garlic and set the oil aside.
Lightly grease a round cookie sheet or pizza stone with olive oil. Sprinkle a dusting of cornmeal on top. Using about half of the pizza dough, press out a pizza crust onto the cookie sheet/pizza stone. Prick the top with a fork to keep it from getting air bubbles.
Spread a thin layer of pesto on top of the crust. Top with the remaining ingredients. Place in the lower half of your oven and allow it to cook for 15-20 minutes or until the crust is golden brown and the cheese is melted. Drizzle the reserved olive oil over the top of the pizza immediately after removing it from the oven.