• 1 12–inch pizza crust
• 1 can chopped Italian style tomatoes
• 2 cups mozzarella cheese, shredded
• 1/2 package sliced, grilled chicken
• 2 tablespoons capers

• 1 small red onion, sliced thin
• 5 marinated artichoke hearts, quartered, drained
• 5 sun-dried tomato halves
• 1/4 cup Greek black olives, pitted and sliced
• 1/4 teaspoon dried oregano, crumbled

Follow directions for oven temperature according to your crust. Soak sun-dried tomatoes in hot water for 15 minutes. Brush pizza crust with Olive Oil. Spread tomatoes evenly over the crust. Top with the red onions and capers, then half of the mozzarella cheese. Now add the olives, then artichoke hearts and finally the sliced chicken breast and sun-dried tomatoes. Spread on the other half of the mozzarella cheese and sprinkle with oregano. Bake 10 minutes directly on oven rack or until hot and bubbly. Broil off the top if desired. Use a pre-baked pizza crust for best results.