1 boneless skinless chicken breast, cooked and cut up into chunks
1 14 oz can of artichoke hearts, sliced
3 packages fat free shredded cheese
2 medium carrots, shredded
2 tsp olive oil (measure is approximate.)
Pizza sauce (see my sauce recipe. You might want to halve it, you won't need that much.)
Pizza dough (see my pizza dough recipe.)

Preheat oven to 450 degrees F. If you are using a baking stone or tiles, put them in the oven now.

Cut dough in half after it has risen and roll it into two rounds. I have discovered that the heavier the rolling pin, the easier it is to roll out the dough. I am blessed with a HUGE rolling pin I recieved for a wedding present. I use it. Alternately, shape one round and freeze the other. Pinch up the edges to make a generous crust. You'll need it to hold all the food on top. Cover the crusts with a clean towel and let them rise a second time for about 10-15 minutes.

Generously coat the bottoms of the crusts with sauce. Remember, this stuff fights cancer! The more you put on, the harder you fight. Besides, the fat-free cheese does its job better when it's plenty moist on there. Add a layer of cheese. There are lots of varieties of the fat free cheese to choose from. Our favorites include the new garlic and herb variety and the cheddar/mozzarella pizza blend. I usually use a combination of these two with some regular old mozzarella. Now put down a layer of carrots. Add the meat and artichoke hearts. The amounts listed are enough for two pizzas. Cover with the rest of the cheese. Brush the rim of the crust with a small amount of olive oil.

Bake at 450 degrees for 10 minutes. Lower the temperature to 400 degrees F and bake 10 minutes more or until cheese begins to brown. Eat and enjoy! Recipe serves 4.

Don't be fooled by the fact that that these pizzas look a little puny. (Mine look about like a restaurant small pizza.) There is a lot of food on that pie, and one half of one is plenty for your average human wet-dry vac to eat as a meal. Not your ordinary pizza!

TIPS: I make this recipe in two pizzas instead of one big one for two reasons. First, a single pizza shell from this dough is either really thick (as in, FAR beyond deep dish) or big enough to cover the top of your car. Second, the smaller pizzas have more structural integrity and seem to hold up better during the transfer to the pizza stone, which I heartily recommend. Gives you that delicious stone oven crust texture.