Preheat oven with pizza stone to 475.
Stretch dough to 12x15 in. rectangle and let rise while doing prep.
Melt butter, add cream, garlic, salt and pepper.
Bring to boil, reduce to low, simmer for 5 minutes.
Mix ranch dressing into garlic cream. Set aside.
Slice mushrooms and saute in butter ( 1 Tbs ) and olive oil ( 1 Tbs ) with salt/pepper for 3-5 min.
Remove mushrooms and saute onion/pepper mixture in same pan 3-5 min.
Remove onion/peppers and warm shredded/diced chicken in pan,
season with (seasoned?) salt if needed.
Microwave artichokes 4 minutes and dice.
Pierce dough all over to dock crust.
( Optional - dust cornmeal on stone to prevent sticking )
Drop dough rectangle on stone and bake 5 minutes.
Paint garlic cream/ranch mixture over crust.
Sprinkle mushrooms, chicken, onion/pepper mix and artichokes over.
Grate Parmesan cheese over and cover with mozzarella.
Sprinkle olives over cheese if using.
Bake 5 more minutes.
Cool for a few minutes before slicing.