Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses - cooking recipe

Ingredients

12 inches pizza dough
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 -2 chicken breast, grilled & sliced
1 (14 ounce) can artichoke hearts, well-drained & quartered
1/3 cup sun-dried tomato, chopped
1/4 cup ricotta cheese
1/2 tablespoon red pepper flakes (optional)
1/4 cup basil pesto

Preparation

Preheat oven to 450.
Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.