1/4 cup organic pizza sauce
1 cup cooked chicken, chopped
1 cup shredded cheddar cheese
1 cup black olives, sliced
1 cup marinated artichoke hearts, drained & Chopped
1/2 cup sun-dried tomatoes, drained & chopped
1/4 cup fresh basil, chopped
1/2 cup sweet onion, chopped
1 cup fresh asparagus tips, chopped
2 tablespoons Italian spice blend (I like my pizza blend with bell peppers)

Preheat oven to 350*F.

When the dough has risin, and the bread makers cycle is complete, roll the dough onto a floured surface. Work the flour into the dough until it no longer sticks, working from the inside toward the edges, use a rolling pin to flatten the dough into a semi-roundish shape. (I am no good at this part) Transfer dough to a pizza stone. Evenly spread pizza sauce over the top of the dough, then sprinkle liberally with cheese, adding more if you’d like. Add the remaining ingredients in no particular order, just make sure to evenly distribute. Place the pizza in the oven, and cook for 40-50 minutes or until the crust is crunchy, cheese melted, and the dough lifts up when you tug on an edge of it.