Mediterranean Chicken Pizza
14-inch pizza crust
6 ounces pizza sauce
1 ounce olive oil
2 cloves crushed garlic
5 ounces grilled chicken, diced
6 ounces artichoke hearts, quartered
4 ounces roasted red pepper, sliced
6 ounces baby spinach
4 ounces portabella mushroom, sliced
3 ounces Kalamata olives
3 ounces pepperoncini, sliced
2 ounces mozzarella, shredded
2 ounces provolone, shredded
2 ounces Feta cheese, crumbled
2 ounces goat cheese
4 leaves fresh basil, torn
In a hot pan sauté the olive oil, artichoke hearts, pepperonici, olives, mushrooms and roasted red pepper. Add the spinach and garlic near the end.
Roll the dough out to 14 inches in diameter, then add the pizza sauce to the dough. Top the sauce with the sautéed mixture above.
Next, blend the four cheeses and add to the pizza. Bake until crust is golden brown and ready to serve. After baking, sprinkle the torn basil over top for garnish.