Creamy Pesto Chicken Pizza

Pizza.  Who doesn't love pizza?  I'm sure there are some.  But they don't live at my house.  We usually take the easy way out and order it.  But then we'll get in a groove and make it at home.  Once in that groove, we usually make it once a week.  No one complains about that around my house.  Plus, pizza is the one meal my kids will eat the leftovers.

I've tried several crust recipes.  But I like The Food Nanny, Liz Edmunds' recipe.  It is easy and tasty. 

Basic Pizza Dough
makes one 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas
1 tablespoon active dry yeast
1 cup warm (105-115 degrees) water
2 tablespoons olive oil
1 tablespoon honey
1⁄4 teaspoon salt
3 to 4 cups all-purpose flour

Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.  Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. Mix in 3 cups of flour by hand with a wooden spoon.

If the dough seems too wet, mix in more flour, 1⁄4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1⁄4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.  I just use my Bosch.

Lightly grease pizza pans with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pans.

For the sauce, I use half pesto and half alfredo sauce.  I make my own pesto in the summer and freeze it.  You can use purchased pesto and alfredo sauce or make your own.  Just mix equal parts and then spread it on the dough.

Add precooked chicken, cheese and whatever else you like.
Bake in a 450 degree oven for about 15 minutes or until the cheese is bubbly.

Obviously, this doesn't look as professional as pizza you get in a box.  But the smell in your home and the taste is divine! Make some for yourself soon!