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1
Preheat oven to 500 F and line a baking sheet with parchment paper or non-stick foil.
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2
Put the water into a small bowl.
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3
Pour the packet of active dry yeast into the lukewarm water and whisk with a fork until the yeast is dissolved.
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4
Let it sit for about 10 minutes to activate the yeast.
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5
Combine flour and salt in a large bowl and form a well in the center of the flour.
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6
Pour the yeast water into the well and, using your hands or the dough hook of an electric mixer (not a beater!
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7
), mix the flour and the water together.
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8
When combined, transfer half of the dough to a floured surface and knead until the dough is smooth and elastic, not sticky.
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9
Repeat with the second half.
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10
(Note: at this point, you can let the dough rise for a couple of hours in a cool, dry place, or you can let it rise in the oven while it bakes).
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11
Take one ball of dough and place it in your baking sheet.
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12
Press the dough down and stretch it out until it fills the pan.
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13
Brush olive oil over the dough.
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14
Spoon your pesto sauce into the center of the dough and spread until it is about 1/2 inch from the edge of the dough.
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15
Pile on the chicken.
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16
Bake the pizza for about 5 minutes and then rotate your pizza 180 degrees.
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17
Bake for another 3 minutes, sprinkle the cheese and garlic on top, and bake for an additional 2 minutes or until the edges are golden brown.
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18
Then remove it from the oven and let it cool for about 5 minutes and then serve.
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19
Note: This recipe makes 2 crusts but the toppings are for one large pizza.
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20
Extra dough can be stored in a plastic bag in the fridge for 3 days or in the freezer.
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21
Dough adapted from: The Kitchn.
