Chicken Pesto Pizza

• Italian Stromboli Dough
• 1 lb. chicken tenders
• 3/4 cup Italian dressing
• salt
• 1 cup mozzarella cheese, shredded
• corn meal
• Pesto:
• 1 cup basil leaves
• 1/2 tsp garlic
• 1/4 cup parmesan cheese
• 1/8 tsp pepper
• 1/4 tsp salt
• 1 Tbsp pine nuts
• 1/2 cup olive oil

1. Preheat pizza stone in 475 degree oven. (Pizza stone was placed on the bottom baking rack.)
2. Put the chicken into a medium size bowl and cover it with the Italian dressing. Refrigerate for an hour.
3. Heat a skillet over medium heat and add the chicken to the pan and sprinkle with salt. Cook until no longer pink and then remove and slice into small chunks.
4. In a food processor combine all of the pesto ingredients and blend until it is well mixed.
5. Sprinkle a pizza paddle with corn meal and stretch the dough out into a circle. Using a brush spread out the pesto onto the dough leaving about a 1/2 inch from the side untouched.
6. Place the chicken pieces all over the pizza followed by the mozzarella cheese.
7. Slide the pizza from the paddle onto the stone and cook for 13-15 minutes and then broil for 1 minute.

italian stromboli dough, chicken tenders, italian dressing, salt, mozzarella cheese, corn meal, basil, garlic, parmesan cheese, pepper, salt, nuts, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-pesto-pizza-51568841 (may not work)