Chicken Pesto Pizza

This is a pizza that is inspired by a restaurant I worked in as a teen. The pizza dough recipe comes from my Breadman Healthy Bread and Recipe book that came with my bread machine.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 15 inch Pizza

Ingredients

• 1 1⁄8 cups warm water
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 teaspoons salt
• 3 1⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons sugar
• 1 1⁄2 teaspoons  yeast
• 1⁄2 cup pesto sauce
• 3  cups  shredded mozzarella cheese
• 10  ounces  cooked diced boneless skinless chicken breasts
• 1 (7 ounce) can mushrooms (or fresh)
• 1⁄2 cup  sliced kalamata olive
• 1⁄2 cup  marinated artichoke hearts
• 1  medium tomatoes, sliced
• 1  green pepper, sliced
• 1  small onion, sliced

Directions

1. Place the ingredients for the dough in the bread machine in the order given (ending with the yeast). Set to the dough cycle.
2. When done, remove to floured board, if using immediately. Or place in a bowl greased with olive oil, turn to coat it, cover with plastic wrap and refrigerate until ready to use.
3. Shape pizza dough into a crust, roughly 15 inches, and place on a lightly floured cookie sheet.
4. Bake in the preheated 400 degree oven for about 8 minutes until mostly baked. (Sometimes piercing the dough with a fork beforehand helps keep air bubbles away).
5. Let crust cool for a few minutes before adding toppings.
6. Starting in the middle of the crust, spread out the pesto sauce in a circular motion until the pizza dough is covered.
7. Sprinkle with one cup of cheese.
8. Spread out remaining ingredients, holding the cheese back for last. Sprinkle the remaining cheese over the toppings.
9. Bake in a 400 degree oven until cheese is a light golden brown. (Approx 8-10 minutes).