Place a rack in the center of the oven then preheat to 400 degrees.

Add olive oil to a large skillet and place over medium-high heat. When the oil is hot, add the cubed chicken breast. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, basil and oregano then stir to coat evenly.

Continue cooking the chicken, stirring occasionally for about 5 minutes, then add the diced bell pepper and red onion. Cook the mixture until the chicken is cooked through, an additional 3–4 minutes.

Once the chicken is cooked through, add the drained artichoke hearts and allow any liquid in the bottom of the pan to cook off before transferring the mixture to a large mixing bowl. It’s important to remove any excess liquid at this point to ensure your pie filling is not soupy.

Add the Parmesan cheese to the chicken mixture then stir to combine. Spread the pizza sauce evenly on the bottom of a deep dish pie pan then layer the chicken filling on top of the sauce. Top the chicken with the mozzarella cheese then set aside while you prepare the crust.

Roll the pizza dough out into a circle just larger than the diameter of the pie dish. The crust should be less than ¼" thick. Cover the filling with the pizza dough and tuck the edge of the dough down the side of the pie dish between the pan and the filling. Use the handle of a spoon or the tip of a butter knife to push it down.

Brush the crust with the additional 1 tbsp of extra virgin olive oil and cut several holes in the top of the pie to allow steam to escape. Bake the pie for 45–50 minutes until the crust is golden brown and cooked all the way through. The filling will be hot and bubbly.

Remove the pie from the oven and sprinkle with Parmesan cheese. Allow the pie to rest for about 5 minutes before serving. Enjoy!