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1
Prepare the pesto.
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2
In a food processor, pulse garlic and nuts.
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3
Add basil, cheese, lemon juice, and salt and pepper.
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4
With the food processor on, stream in olive oil and blend until the pesto is fully incorporated.
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5
Be sure to scrape down the sides in between steps.
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6
More olive oil can be added if a smoother, loose texture is desired.
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7
Refrigerate until ready to be used.
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8
Place a pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees F.
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9
Lightly dust your surface area with flour.
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10
Take the dough and stretch into your desired shape.
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11
Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven and sprinkle cornmeal on the surface.
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12
Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden.
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13
Remove the crust from the oven and brush with olive oil over top.
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14
Spread an even layer of pesto over the crust.
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15
Top with the chicken, mushrooms, and cheese.
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16
Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown.
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17
Serve with additional parmesan cheese and red chili flakes.
