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1
If using pre-made pizza dough (I used the garlic and herb version from Trader Joes this time), let it sit out at room temperature for about 20 minutes so it is easier to work with.
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2
While the dough is out, prepare your chicken.
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3
Heat a grill pan or grill and place the chicken breast between two pieces of parchment and pound until it is a uniform thickness (about 1/2 an inch thick or less).
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4
Salt and pepper both sides, and add paprika to both sides if desired.
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5
Spray pan with non-stick spray or oil, and grill for 7-10 minutes on each side or until chicken is cooked through.
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6
Remove to plate and let cool while you prepare the dough.
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7
Preheat the oven to 475F.
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8
Drizzle some olive oil onto a sheet pan.
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9
Stretch out the dough using your hands- I usually hold it from one end and let it drop down and then keep stretching it this way until the middle parts are quite thin.
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10
When it is stretched, place on the sheet plan, you can continue to work it into the shape you like once it is on the pan.
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11
Spread the pesto over the dough first, and then evenly place the slices of mozzarella over the pesto.
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12
Slice your chicken into thin strips and place over mozzarella.
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13
Finish with a good grating of Parmesan cheese, and place pan in the oven for 12-15 minutes, or until crust is golden and cheese is bubbling but not overcooked or hard.
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14
Take out and enjoy!
