Red peper flakes
8 oz fresh mozzarella cheese
Could also add thinly sliced red onions
and/or calamata olives
For the topping start by cutting chicken breasts into small bite pieces. Saute on medium heat with a dash of olive oil until cooked through. Season with a pinch of salt and pepper. Saute spinach in small amount of olive oil. Cut artichokes into small bite size pieces. Thinly slice fresh mozarella ball. Once dough has set and risen, turn out onto floured surface. Cut dough in half and roll out into rectangular shape. Can roll out to fit a 12x18 baking sheet. Spray baking sheet with non stick spray and lay crust on sheet. Spread each crust with half of the sauce. Sauce for this recipe is meant to be quite thin on the crust. The sauce batch will make enough for both pizzas. Spread half of the cooked chicken, artichoke and spinach on each crusts. Sparsely lay thin sliced mozarella put on top of pizza. Sprinkle each pizza with feta cheese and pepper flakes to taste. Bake in 400 degree preheated oven for 15 minutes.