Garlic, Artichoke Hearts, Sun-Dried Tomatoes, And Pesto Pizza - cooking recipe

Ingredients

1 (12 inch) pizza crusts, unbaked (I buy or make dough)
2 -4 tablespoons olive oil
6 large garlic cloves, very thinly sliced (a garlic mandolin works well for this)
1/4 cup sun-dried tomato
simmering water
1 cup pizza sauce (more or less according to taste)
2 1/2 cups shredded part-skim mozzarella cheese, divided (or according to taste, I like it cheesy)
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/4 cup shredded parmesan cheese (or Romano or Asiago) (optional)
1 (7 ounce) container fresh basil pesto

Preparation

Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
Top pizza slices with dollops of pesto and serve.