Preheat the oven to 500°F (260°C) and place a rimmed baking sheet or pizza pan in the oven if you prefer a hotter surface.
Drizzle a little olive oil onto a 14-inch rimmed baking sheet or pizza pan to coat the surface.
Stretch or roll the pizza dough onto the prepared pan to a roughly 14-inch circle, leaving a small border for the crust.
Brush or drizzle a bit more olive oil over the top of the dough.
Using a rubber spatula or the back of a spoon, spread the ricotta evenly over the dough, leaving the outer edge uncovered.
Evenly distribute the shredded roasted chicken over the ricotta, then arrange the quartered artichoke hearts on top.
Top with sliced mozzarella, then sprinkle the grated Parmesan evenly over the pizza.
Bake in the preheated oven for 13 to 15 minutes, until the crust is golden brown and the cheeses are melted and bubbling.
Remove the pizza from the oven, let it rest 1–2 minutes, slice, and serve.
