Shelly's Recipe

MOZZARELLA AND FONTINA PIZZA

Category: Sandwiches I

1 (10 oz) can refrigerated pizza crust
4 tsp butter, divided
1/2 red pepper, thinly sliced
1 leek, cut into 1 inch strips
1 boneless, skinless chicken breast half, cut into small cubes
1/4 cup pesto
Artichoke hearts, coarsely chopped, to taste
4 oz Fontina cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 tsp dried oregano

Preheat oven to 425. Unroll refrigerated pizza dough into rectangle or square shape. Saute red pepper and leeks in half of the butter until almost tender. Remove from skillet. Add chicken and other half of the butter to skillet and cook until chicken is done and lightly browned. Spread pesto over prebaked pizza crust. Top with sauteed leeks, red peppers, and chicken. Add artichoke hearts. Top with cheeses and bake at 425 for 7 to 10 minutes. Sprinkle with oregano.