Garlic Chicken Pesto Pizza

Preheat oven to 500 F and line a baking sheet with parchment paper or non-stick foil.

Put the water into a small bowl. Pour the packet of active dry yeast into the lukewarm water and whisk with a fork until the yeast is dissolved. Let it sit for about 10 minutes to activate the yeast.

Combine flour and salt in a large bowl and form a well in the center of the flour. Pour the yeast water into the well and, using your hands or the dough hook of an electric mixer (not a beater!), mix the flour and the water together. When combined, transfer half of the dough to a floured surface and knead until the dough is smooth and elastic, not sticky. Repeat with the second half. (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).

Take one ball of dough and place it in your baking sheet. Press the dough down and stretch it out until it fills the pan. Brush olive oil over the dough. Spoon your pesto sauce into the center of the dough and spread until it is about ½ inch from the edge of the dough. Pile on the chicken.

Bake the pizza for about 5 minutes and then rotate your pizza 180 degrees. 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. Then remove it from the oven and let it cool for about 5 minutes and then serve.

Note: This recipe makes 2 crusts but the toppings are for one large pizza. Extra dough can be stored in a plastic bag in the fridge for 3 days or in the freezer.

Dough adapted from: The Kitchn.