Pesto Pizza

This is our favorite pizza recipe. We make a yummy homemade pizza crust and cover it with delicious pesto (sometimes we make our own and sometimes we just use a store-bought variety). Then you cook chicken and veggies in Italian seasoning and spread that over the pesto. Cover it with cheese and in a few minutes you have a delicious homemade pizza. I usually double the pizza dough recipe, because we can never have too much pizza and also because my son loves pepperoni pizza too. So we have a couple of varieties and have a good old pizza party!
What is your family's favorite kind of pizza?

Pesto Pizza

1 pound chicken breast tenders

1 Tbls dried Italian seasoning

3 Tbls pesto

1 cup mozzarella cheese

2 medium zucchini, halved twice and thinly slice

yellow, red, orange, and green bell peppers, chopped

mushrooms, thinly sliced

Pizza dough:

3 and a half cups flour (you can use half whole wheat)

1-2 cups warm water

2 tbsp. yeast

2 tbsp. honey

¼ cup olive oil

½ tsp of salt

Depending on if you like thick on thin crust, this dough can make 1 or 2 pizzas

For dough- place warm water, yeast, honey, olive oil, and salt in a large bowl or mixer (if you have a dough hook). Add warm water a couple Tbls at a time and mix until you have a nice smooth dough. Cover and let rise for 30 minutes.

Cook chicken for a few minutes, in a little bit of oil over medium high heat, and sprinkle with Italian seasoning. Before it is cooked through, add zucchini, peppers and mushrooms. Add more Italian seasoning and cook until chicken is done and veggies are tender.

Preheat oven to 450 degrees. Spray round pizza pan or 12 by 8 baking sheet. Put pizza dough on pan and roll out with a rolling pin to desired thickness. Bake for 7 minutes on 450 degrees. Spread pesto evenly over pizza crust. Top with chicken/zucchini mixture, peppers, and mushrooms. Put cheese on top. Bake for 5 minutes or until cheese melts.

Coming Tomorrow-Pumpkin Cake with Whipped Cream and Pecan Praline