Using Artisan Bread Dough,"Pizza"

[Chef Munky]

I had a little over 1 pound of Artisan bread dough,(Master recipe,5 minutes a day)

Made a basic olive oil,garlic,basil base.To replace the usual tomato sauce.
Shaped the dough into a lightly greased pizza pan.Let the dough rise a little bit about 30 minutes,not the full time of an actual loaf.Topped it off with left over chicken breasts,and cheese.

Baked on a dark nonstick pizza pan.Preheated oven at 450. for 35 minutes.The pan was not preheated.No water was used as a steam.

Maybe someone here can fix a minor detail with it?
The cooking temp is off,the cheese was browning before the middle of the dough was thoroughly cooked.After it was done and sliced I noticed that the dough in the middle wasn't as crisp and brown as I would have liked it to be..It was done,just not the way it should be.The dough did rise,to make about 1/2" thick crust.

What would be a generally safe oven temp and cooking time for this?
Should I have let the dough rise a little more and get to room temp before baking?

Thanks

Munky.

[Alix]

I'd have prebaked it a bit before putting cheese on it. I find my cheese always gets overdone otherwise. So if there is a different answer, I look forward to hearing it!

[apple*tart]

I prebake my crust too, until it's sturdy. I add toppings, put the pizza back in the oven long enough to warm the toppings and melt the cheese, and then crank up the broiler for a minute or so to brown the cheese.

[Chef Munky]

Thank you both,I'll give it a try.

Munky.