Preheat pizza oven to 500°F; impinger oven to 475°F.
On a lightly floured surface, stretch dough 9″ – 10″ diameter. Pizza should be irregular in shape.
Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.
To Assemble One Pizza - Top each dough with the following: • 2 tbsp. Basil pesto sauce, smear on dough • 4 oz. ladle Christina Prepared Pizza Sauce • ½ cup Roasted fennel • ¼ cup Artichoke hearts • 3 oz. Fresh mozzarella cheese
Bake in pizza oven for 6 – 7 minutes, impinger oven 3 – 4 minutes, or until baked through and golden brown.
Top each pizza with 2 – 3 sprigs of fennel tops and 1 tsp. extra virgin olive oil. Cut pizza into 4 slices; serve immediately.