2 tubes (10 oz. each) pizza crust dough 1 tsp. Italian seasoning 1 tsp. garlic powder 2 tsp. crushed red pepper flakes, optional 1 C. fat-free shredded mozzarella cheese, divided use 1 1/2 C. shredded 6 cheese Italian blend, divided use 1 can (15 oz.)pizza sauce 2/3 C. chopped sun-dried tomatoes, chopped and rehydrated 1 can (2.25 oz.) sliced olive, drained 1 can (14 oz.) quartered artichoke hearts, drained and chopped 1 small purple onion, sliced into thin rings 1 can (2.5 oz.) sliced mushrooms, drained 1 pkg. (6 oz.) Italian seasoned cooked chicken strips 2 T. shredded Romano cheese
Preheat oven to 425 degrees. Press pizza dough into 2 9x13-inch baking dishes. Press dough up sides of dishes at least 2 inches to form and edge crust. In a small bowl combine Italian seasoning, garlic and red pepper flakes. Press mixture into crust edges. Bake for 8-10 minutes. In a medium bowl combine fat-free mozzarella and 6 cheese Italian blend. Set aside. Spread pizza sauce evenly over both cooked crusts. Sprinkle each pizza with 1 cup of the cheese mixture. Top pizzas evenly with the remaining toppings. Sprinkle with remaining cheese. Bake 5-10 minutes or until the cheese is melted.