Chicken Pesto Pizza

Makes 6 servings (about 2 slices each)

Pizza Dough:
2 teaspoons honey
1 tablespoon olive oil (2 teaspoons for brushing on crust is optional)
1 cup warm water, 105–115 degrees F
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
1 teaspoon salt
1 package active dry yeast

1/2 cup pesto sauce (e.g. ARMANINO PESTO FOR PASTA brand in frozen section)
2 cups cooked shredded boneless, skinless roasted chicken, packed
2 6-ounce jars water-packed artichoke hearts, drained well and cut into bite-sized pieces
3/4 cup shredded fontina cheese, packed
3/4 cup shredded part-skim mozzarella cheese, packed
1/2 cup sliced or chopped green onions (white and part green)

1. Add pizza dough ingredients to bread machine pan in order listed (or in order recommended by the manufacturer). Set machine to DOUGH cycle and press START.
2. After dough is ready (about 1 hour and 40 minutes later), preheat oven to 450 degrees. Divide the dough into two balls. Roll each ball into a pizza round as thin as possible. Brush the edges of each crust with a teaspoon of olive oil if desired.
3. Spread pesto sauce over the pizza crust (leaving the edges clean) and arrange chicken and artichoke heart pieces over the sauce. Sprinkle with the cheeses and green onions.
4. Bake for about 10–12 minutes or until cheese is melted and the crust is lightly browned at the edges.

Per serving: 487 calories, 33 g protein, 55 g carbohydrate, 15 g fat (6 g saturated fat, 6 g monounsaturated fat,
2 g polyunsaturated fat), 66 mg cholesterol, 8 g fiber,
729 mg sodium. Calories from fat: 28 percent.
Omega-3 fatty acids = .8 g, Omega-6 fatty acids = 1.2 g