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Preheat Oven To 425 Degrees F. Wash Hands. Cut Chicken Into 3/4-Inch Pieces. Wash Hands And Cutting Board. Drain Artichoke Hearts, Reserving Liquid. Coarsely Chop Artichoke Hearts. Place Artichoke Liquid In Large Nonstick Skillet And Bring To Boil Over Medium-High Heat. Cook Until Most Of Liquid Has Evaporated, About 1 Minute. Add Chicken And Garlic To Skillet. Cook Chicken 3 To 5 Minutes Or Until Done (Internal Temp 170 Degrees F). Stir In Artichoke Hearts. Remove From Heat. Place Pizza Crust On Baking Sheet; Top Evenly With Tomato Slices. Top With Chicken Mixture; Sprinkle With Basil. Top With Cheese. Bake 12 To 17 Minutes Or Until Hot And Cheese Is Melted. Serving Suggestion: Cut Pizza Into Wedges And Serve With Tossed Salad. Refrigerate Leftovers.
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