Grilled Chicken Pesto Pizza

• 1- 1/2 cup Water
• 1 teaspoon Dry Active Yeast
• 4 cups All-purpose Flour
• 13 cups Olive Oil
• 1 teaspoon Salt
• 8 ounces, weight Grilled Chicken Breast, Chopped
• 1/2 cups Pesto
• 4 ounces, weight Thinly Sliced Mozzarella Cheese

1. Prepare dough according to Ree Drummonds Pizza Dough recipe.
2. Heat water and add the yeast.
3. Let sit for five minutes until yeast becomes active.
4. In a large bowl, mix flour, oil, salt and water/yeast mixture.
5. In a separate large bowl lined with some extra oil, place dough mixture, covering with a moist towel and let sit in a dark warm place for approximately one hour.
6. Dough should double in size.
7. While the dough is rising, prepare chicken breast on the grill until just cooked.
8. Chop into small bite size pieces and set aside.
9. Preheat oven to 500 degrees F.
10. When dough has risen, cut in half.
11. Use the second half for another pizza, such as my Southwestern BBQ Chicken and Veggie.
12. Spread dough onto a nonstick pan.
13. With spatula evenly spread pesto over dough.
14. Top with grilled chicken pieces and lastly, thinly sliced mozzarella.
15. Bake for about 9 minutes, until the edges of the dough are golden brown.
16. Slice, serve and enjoy!

water, active yeast, allpurpose, olive oil, salt, chicken, pesto, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-pesto-pizza-2/ (may not work)