Heart-Shaped Mozzarella and Fontina Pizza

1 (10 oz.) can refrigerated pizza crust
4 teaspoons butter, divided
1/2 red pepper, thinly sliced
1 leek, cut into 1-inch strips
1 boneless, skinless chicken breast half, cut into small cubes
1/4 cup pesto
artichoke hearts, coarsely chopped, to taste
4 ounces Fontina cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 teaspoon dried oregano

Preheat oven to 425 F. Unroll refrigerated pizza dough into rectangle or square shape.
Create a heart shape template out of paper towels or cardboard. Place template on dough
and cut around heart shape using scissors. Place heart-shaped dough on greased cookie
sheet and follow instructions on dough can for prebaking pizza crust. Set crust aside.
Saute red pepper and leeks in half of the butter until almost tender. Remove from
skillet. Add chicken and other half of the butter to skillet and cook until chicken is
done and lightly browned. Spread pesto over prebaked pizza crust. Top with sauteed
leeks, red peppers, and chicken. Add artichoke hearts. Top with cheeses and bake at
425 F. for 7 to 10 minutes. Sprinkle with oregano.

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