It comes together really quickly and I
make enough pesto to last us a couple nights so all I have to do when I get home is make the noodles.
Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken
in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.
Drain the pasta, reserving a little of the pasta water in a cup, and then
add enough pesto to lightly coat the pasta.