The Unfrozen Pizza

Tonight I made a pizza, and it wasn't frozen and it wasn't delivered. I used fresh ingredients and took a little help from the store to make a delicious and lite chicken pesto pizza.

Chicken-Pesto Pizza
1 store bought thin crust pizza dough (I use the Pillsbury one that is in the tube, found in the refrigerated section)
Prepared pesto (Whatever flavor you like. I used my leftover parsley pesto, but in the past I have used Buttoni's basil pesto)
Shredded chicken (I got some help from the store and bought a rotisserie chicken.)
Artichoke hearts (from the can; drained, rinsed and quartered)
Sundried tomatoes, sliced
Red onion, sliced
Crumbled feta cheese

Now, this isn't a science. If you don't like one of the ingredients I used, omit it. You don't need to measure anything, just use whatever amount looks good to you.

Preheat the oven to 400 degrees. Open the tube of dough and unroll the dough onto a cookie sheet that has been greased with noncooking spray. Place the dough in the oven and precook for 8 minutes.

Remove from the oven. Spread an even, thin layer of pesto onto the warm dough. Top with the shredded chicken, artichoke hearts, sundried tomatoes, red onion and feta cheese. Place in the oven and bake for another 10 minutes.

If you like lots of seasoning, after you spread on the pesto, season the pizza with a little cracked red pepper, garlic powder, black pepper, dried oregano and basil.