Chicken Pesto Pizza

A zesty, medium-light pesto pizza...

Total Prep / Cook Time (not including dough / sauce) : 75-90 minutes.
Level of Difficulty: Intermediate.

Ingredients:
Note: all recipes on this site are scaled to a 14" round large pizza, for larger or smaller pizzas, please scale accordingly.

1 Traditional Dough
1/3 Cup Pesto Sauce
4 oz. Shredded Mozzarella Cheese
4 oz. Crumbled Feta Cheese
12 oz. Cleaned, Boneless Chicken Breast (approx. 2-3 breasts)
1 Cup Diced Roma Tomatoes
1 Cup Roasted Red Peppers
Flour
Olive Oil
Dried Oregano
Kosher Salt
Ground Black Pepper

Directions:

 To prepare chicken:

Sprinkle chicken breasts with salt and pepper.

Cook on an outdoor grill if available - If not, cook in a 325 degree oven for 8-10 minutes. _{*It is alright if the chicken is not quite completely cooked, as it will continue to cook once on the pizza and in the oven.}

Once the chicken is cooked, dice each breast into medium sized pieces or ½ inch by ½ inch cubes

 To prepare pizza:

Preheat oven to 550 degrees
_{*if using a pizza stone, make sure the oven is preheating/heated for at least twenty minutes prior to putting the pizza into the oven.}

Sprinkle a thin layer of flour on a flat preparing surface, place dough ball onto flour and roll to get a light coating of flour.

Using a rolling pin or your hands, stretch dough out evenly to the size of the pan.

Prepare the pan using either cornmeal or olive oil, and place dough onto pan.

Spread sauce evenly across dough.

Sprinkle a light layer of mozzarella cheese on top of the sauce to act as a binding agent.

Arrange the chicken on the pizza as to ensure an even coating.

Spread your vegetables on the pizza evenly coating all areas.

Add the remaining cheese on top of the pizza.

Sprinkle with fresh oregano and drizzle with olive oil.

Bake for 10-13 minutes, or until crust is golden brown and cheese is just beginning to brown.

_{Recipe By: Ed}