1 boneless, skinless chicken breast half, cut into small cubes
1/4 cup refrigerated pesto
3 canned artichoke hearts, coarsely chopped
4 ounces (1 cup) Fontina cheese, shredded
2 ounces (1/2 cup) Mozzarella cheese, shredded
1/2 teaspoon dried oregano
Heat oven to 425 degrees F.
Unroll refrigerated pizza dough into rectangle or square shape.
Create a heart shape template out of a paper towel. Place template
on dough and cut around heart shape using scissors. Place dough
on a greased cookie sheet and follow manufacturer's instructions
for pre-baking pizza crust. Set crust aside.
Sauté red pepper and leeks in butter until almost tender. Remove
from skillet. Add chicken to skillet and cook until chicken is lightly browned.
Spread pesto over pre-baked pizza crust. Top with sautéed leeks,
red peppers and chicken. Add artichoke hearts.
Top with cheeses and bake at 425 degrees F for 7 to 10 minutes.
Sprinkle with oregano.
Recipe and photo credit: Midwest Dairy Association.