Chicken Pesto Pizza

1. 1

   Preheat pizza stone in 475 degree oven. (Pizza stone was placed on the bottom baking rack.)

2. 2

   Put the chicken into a medium size bowl and cover it with the Italian dressing. Refrigerate for an hour.

3. 3

   Heat a skillet over medium heat and add the chicken to the pan and sprinkle with salt. Cook until no longer pink and then remove and slice into small chunks.

4. 4

   In a food processor combine all of the pesto ingredients and blend until it is well mixed.

5. 5

   Sprinkle a pizza paddle with corn meal and stretch the dough out into a circle. Using a brush spread out the pesto onto the dough leaving about a 1/2 inch from the side untouched.

6. 6

   Place the chicken pieces all over the pizza followed by the mozzarella cheese.

7. 7

   Slide the pizza from the paddle onto the stone and cook for 13-15 minutes and then broil for 1 minute.

* Per serving · 4 servings · Values may vary.