Reconstitute cheese by drizzling 1 ¼ c. water over it and stirring until incorporated. Refrigerate
overnight or for several hours. Reconstitute vegetable toppings and chicken by placing them in a bowl and covering with water. After 5–6 minutes, drain excess water and reserve to finish the pizza (season with seasoned salt or salt and pepper if desired).

Preheat oven to 500⁰ F. Mix yeast, water, and 1 tsp. sugar in a small bowl and let bloom. In a small pan, heat milk, sugar, shortening, and salt until shortening is almost melted, stirring constantly. Pour into a large mixing bowl. Stir in 2 cups of the flour and beat well. Add softened yeast; stir until smooth. Stir in remaining flour.

Knead bread dough on floured surface until it has a smooth consistency (6–8 minutes). Cover and let rise until doubled. Cut dough into 3 even portions and form each into a ball. Roll out dough balls on floured surface with rolling pin until ¼ inch thick and about 14–16 inches across. Place dough onto greased pizza pan or pizza board sprinkled with cornmeal.

Mix garlic with melted butter and spread over dough. Pour sauce onto dough and smear it to outside edges with the back of a ladle. Divide toppings evenly between the 3 pizzas, cover crusts evenly with cheese, and top with vegetables and chicken. Bake each pizza for 10–12 minutes or until golden brown on crust and toppings. Brush crust with melted butter again once out of oven.