Chicken Pesto Pizza 2 teaspoons active dry yeast 1 cup warm water (110° to 115°) 2-3/4 cups bread flour 1 tablespoon plus 2 teaspoons olive oil, divided 1 tablespoon sugar 1-1/2 teaspoons salt, divided 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 1 small onion, halved and thinly sliced 1/2 each small green, sweet red and yellow peppers, julienned 1/2 cup sliced fresh mushrooms 3 tablespoons prepared pesto 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 1/4 teaspoon pepper Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Pesto Pizza cont. In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken Pesto Pizza remaining salt. Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Yield: 8 slices. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008