Oregon Butte- A Chicken, Sundried Tomato and Artichoke Pizza with Basil Whole Wheat Crust

Homemade Pizza is a slice of my childhood on a plate.  My mother used to make a Bisquick pizza for us.  This is that pizza's upscale cousin.  The dough is half and half white and whole wheat flour, and the pizza is our home version of a local resteraunt favorite called the Oregano Trail. This pizza features grilled chicken strips.  These are great for pizza, as you can use them frozen, and they come out perfect as the pizza bakes.

Basil Whole Wheat Crust
1 1/2 C lukewarm water
1 T olive oil
1 tsp melted butter
1 tsp salt
2 tsp dried basil
2 C  whole wheat flour
2 C white flour

In a mixer with a dough hook, mix together all ingredients.  Knead for five minutes.  You may need to adjust dough by adding a little more water, or flour to get the desired consistency.  It should be a sticky dough that cleans the bowl.  In a bowl with 1 T olive oil, turn dough out and turn over to coat all the sides in oil.  Let rise 30 minutes.  Punch down dough, and cut in half.  Makes two large rectangular pizzas on baking sheets with sides.  You can bag half and refridgerate for 24 hours. 
Press the dough in the bottom and up the sides of the baking sheet, using a rolling pin if necessary. Ladle on homemade sauce:

Homemade Pizza Sauce
1 pint/can tomato sauce
1 small can tomato paste
2 cloves minced garlic
1/2 tsp red pepper flake
1 tsp marjoram
1 tsp basil
salt and pepper to taste
In a saucepan, combine the above ingredients and simmer.  Ladle over two pizza crusts, and add toppings:

Oregon Butte Toppings for Pizza
2 C frozen grilled chicken strips
1 can drained artichoke hearts quartered
1/2 onion halved and thinly sliced
1 C smoked sun dried tomato strips 
2 pieces cooked bacon crumbled
2 C Shredded Mozarella Cheese
1 tsp oregano
Mrs. Dash original, or salt and pepper to taste

Place pizzas in the upper part of the oven on 400*F for close to 1 hour.  Loosen with a spatula, and slide out onto a cutting board to slice.