Chicken Artichoke Pizza

This is the best pizza recipe ever!

Easiest No-Rise Pizza Dough
1 ½ cups warm water
1 Tbs yeast
3-4 cups flour
1 Tbs honey
Combine 1 ½ cups of warm water with yeast. Let sit for 10 minutes or until bubbly. Pour water into bowl of flour and honey and mix. Mix more flour as needed to get desired texture. Roll out onto pizza pan and top with pizza toppings. (this recipe makes for 2 crusts unless you like your crust super thick)

White Sauce
Combine 1-cup milk and 1 T. cornstarch in a small saucepan over medium heat. Stir in 2 T. butter, 1/4 tsp. salt, and 1/8 tsp. ground black pepper (start this first so that the sauce will thicken up, this is plenty for two pizza’s depending on how thick you let it get)
Ingredients
2-3 Boneless, Skinless Chicken Breasts
1 large clove garlic, minced
1 (10 ounce) package prebaked pizza crust
4 Roma tomatoes, sliced
1/2 teaspoon dried basil leaves
1 1/2 cups shredded mozzarella cheese

Directions
Preheat oven to 425 degrees
Wash hands. Cut chicken into 3/4-inch pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. chop artichoke hearts. Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.
Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted. SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.