pizza shell (premade, make your own, or refrigerated)
½ - ¾ cup pesto sauce (make your own or use jarred)
½ pound chicken breast or tenders
2-3 tablespoons BBQ sauce (use your fav, thicker is better)
pineapple, canned (we prefer the tidbits as they are easier to eat on pizzas)
artichoke hearts, chopped (canned, packed in water)
feta cheese, crumbled
mozzarella cheese, shredded

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken breast or tenders (tenders cook quicker) and sauté until golden brown, about 10-12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken (should be about a cup). In a small bowl, toss chicken with 2-3 tablespoons barbecue sauce (depends on how saucy you like yours). Set aside.

Spread pesto sauce evenly over pizza dough, leaving about half an inch for the crust. Sprinkle with chicken, pineapple, artichoke hearts, feta and mozzarella cheeses. Bake for 20 minutes or until cheeses bubble. Let sit for about 5 minutes, cut and serve.