1 (13.8 ounce) refrigerated pizza dough (recommended: Pillsbury)
3/4 cup prepared Alfredo sauce
1/4 cup prepared pesto sauce
1 (12-ounce) jar roasted red peppers, drained and sliced
1 (14-ounce) can artichoke hearts, drained and quarter
1/2 cup frozen chopped onions, thawed
11/2 cups shredded mozzarella cheese
Heat oven to 400 degrees F and spray baking sheet with cooking spray.
Roll out dough and cut into 6 equal squares. Place each square onto the baking sheet.
In a small bowl mix together the Alfredo sauce and pesto. Evenly spread the sauce over the six dough pieces. Top each with some roasted red peppers, artichoke heart, onions and a 1/4 cup of cheese.
Bake for 15 to 18 minutes or until crust is golden brown and cheese is bubbling.