1 (12 inch) pre-baked pizza crust
1/2 cup Bear Pond Farm Artichoke Pesto
1 cup cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded Fontina cheese
1/8 cup roughly chopped fresh parsley
Preheat oven to 400°F. Spread Artichoke Pesto over pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese and parsley. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.
Makes about 2-3 servings.