Ingredients

1 Each 22 Oz Artisan Pizza Dough Ball
1 fl.oz. Olive Oil
8 oz Goat Cheese, Crumbled
6 oz Baby Spinach
6 oz Sundried Tomatoes Sliced
8 oz Grilled Chicken Strips
2 oz Prepared Pesto

Directions

1
 Follow the handling instructions on the Rich's box
2
 Remove dough ball from cooler and let sit at room temperature for 1-3 hours to finish proofing (dough balls are completely proofed when package is fully expanded).
3
 Remove dough balls from plastic pouches using the EZ Peel flap, place on flour-dusted work surface and stretch dough to approximately 16", then place on an oiled pan or pizza screen.
4
 Brush dough with olive oil.
5
 Mix the grilled chicken strips with the prepared pesto
6
 Place the pesto-marinated chicken, spinach, and sun dried tomatoes on dough.
7
 Top evenly with goat cheese crumbles.
8
 Bake: •Forced Air Conveyor Oven: 450 F (230 C) For 5 Minutes •Deck Oven: 500 F (260 C) For 8 - 11 Minutes •Convection Oven: 500 F (260 C) For 7 - 10 Minutes •Conventional Oven: 475 F (250 C) For 12 - 14 Minutes
1 pizza