Grilled Chicken Pesto Pizza

This is seriously the best pizza I have ever had.  Use fresh, organic ingredients and this pizza will sing!

Grilled Chicken Pesto Pizza

         -makes two 10" round pizzas-

2 bags Whole Foods fresh whole wheat pizza dough (or try making your own!)

1 cup fresh basil pesto (find the recipe here)

1 container bocconcini (buffalo mozzarella balls)

1/2 lb. organic chicken breast, grilled and cut into small pieces

Olive Oil (approx. 2 tbsp.)

Flour and cornmeal for preparing pizza dough

Optional: freshly sliced organic tomato

On a lightly floured surface, shape pizza dough into a 10" round (or larger if you prefer a thinner crust).  Line a cookie sheet with parchment paper and sprinkle with cornmeal.  Transfer dough to cookie sheet. Drizzle with olive oil and spread evenly with the back of a spoon, just enough so the dough is covered with a thin, even layer.  Bake at 475F for 7 minutes, remove from oven.  Arrange toppings and return to oven for an additional 4-5 minutes or until the crust is golden brown and the cheese is melted.

Toppings:

Use about half a cup of basil pesto as the sauce for each pizza. Follow with thin slices of mozzarella and thin slices of grilled chicken breast. Season with freshly ground black pepper and then return to the oven.

Variation:

Replace grilled chicken with thinly sliced organic tomato for a vegetarian friendly version. Or add sliced tomato along with the chicken for the ultimate pizza.

Enjoy with friends and family!