Take loaf of pizza dough out of freezer 6-8 hours ahead of time. Place in oiled bowl & cover with plastic wrap.

Preheat oven to 450 degrees. Stretch pizza dough out onto large round pizza stone.

In a large non-stick skillet, saute onions & artichokes in a little olive oil until almost caramelized. At the last minute, add diced mushrooms with salt & pepper to taste and cook very slightly. Remove from heat.

Spread pesto (I use homemade) onto pizza dough. Distribute onion mixture evenly. Top with cheese.

Bake on bottom oven rack for about 18 minutes until bubbly and golden. Remove from oven and cut as desired.