Pesto Garlic Chicken Pizza

This makes 2 crusts. Prepare PW’s basic pizza crust recipe. The full recipe is in Ree’s recipe box under “PW’s Favorite Pizza”. But here’s what she says:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until it’s combined with the flour. Next, pour in the yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat the dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizzas: preheat oven to 400 degrees.

Spread half of the pizza dough onto each of two prepared pizza pans or cookie sheets. Pour pesto onto crust and spread evenly, leaving room for crust. Add the remaining toppings; chicken, onion, red pepper, artichoke hearts, tomato, garlic, and mozzerella cheese. Sprinkle a dash of salt and pepper (optional).

Also optional: use a brush to brush olive oil, salt/pepper, and dried basil around crust for a little flava.

Bake in the oven until the crust is browned and the cheese is completely melted, about 10-12 minutes. Remove from oven and let rest for about 5 minutes before serving.