Chicken And Peach Pesto Pizza

• 1/3 cup olive oil
• 2 cups fresh basil leaves firmly packed
• 1/2 cup unsalted roasted almonds
• 1/2 cup grated Parmesan cheese 2 ounces
• 3 cloves garlic peeled and quartered
• 1/4 teaspoon salt
• olive oil
• ground black pepper
• 1 pound pizza dough purchased, *, divided in half and each half rolled to a 10- to 12-inch circle
• 12 ounces chicken breast halves grilled, cut into strips
• 1 1/2 cups smoked gouda cheese shredded, 6 ounces
• 2 peaches fresh, halved, pitted, and thinly sliced
• fresh basil leaves
• 2 thin pizza crusts

1. In a food processor or blender combine the 1/3 cup olive oil, 2 cups basil, almonds, Paremesan, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough additional olive oil (about 2 tablespoons) to reach desired consistency. Season to taste with pepper. Set aside.
2. Place dough circles on the rack of a charcoal or gas grill directly over medium heat. Cover and grill for 2 minutes. Turn over and remove from grill. Spread pesto evenly over tops of pizzas. Top with chicken and cheese. Return to grill. Cover and grill for 3 to 4 minutes or until crust is crisp and toppings are heated through. Top with peaches and basil.
3. Nutrition Facts (Chicken and Peach Pesto Pizza)ner serving: 486 kcal cal., 27 g fat (7 g sat. fat, 3 g polyunsaturated fat, 14 g monounsatured fat), 65 mg chol., 598 mg sodium, 33 g carb., 3 g fiber, 6 g sugar, 28 g pro.nercent Daily Values are based on a 2,000 calorie diet

olive oil, fresh basil, almonds, parmesan cheese, garlic, salt, olive oil, ground black pepper, circle, chicken, gouda cheese, peaches, fresh basil, thin pizza crusts

Taken from www.yummly.com/recipe/Chicken-and-Peach-Pesto-Pizza-1175716 (may not work)