Julie's Garlic Pesto Pizza

• 19 inches pizza crusts (pre made or homemade doesn't matter)
• 3 boneless skinless chicken breasts, cut into bite size pieces
• 14 cup white wine
• 3 tablespoons soy sauce
• 4 tablespoons teriyaki sauce
• 3 minced garlic cloves
• 1 tablespoon oregano
• 1 tablespoon basil (2 TBSP italian seasons 1TBSP i used about 8 grinds of McCormick)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 14-12 cup pesto sauce (store bought or homemade)
• 1 12 cups diced roma tomatoes (i used 3)
• 4 -8 ounces fresh sliced mushrooms (i used baby bella)
• 12-34 cup sliced red onion
• 3 cups shredded mozzarella cheese
• 14 cup parmesan cheese

1. Pre heat oven to 425.
2. When ready to assemble.
3. Get pizza crust ready.
4. If using store bought do this when chicken is cooking.If making your own plan ahead!
5. Place the next 6 ingredients in a large enough bowl, cover and refridgerate atleast 30 minutes up to 2 hours.
6. (I marniated for about 1hr 15 minutes)
7. Drain well.
8. In a large skillet heat olive oil and butter.
9. Cook chicken until no longer pink.
10. On your crust spread pesto evenly to taste.
11. Sprinkle motzarella evenly.
12. Top that with the cooked chicken.
13. Sprinkle the tomatoes, shrooms, and the onions evenly around.
14. You can add more or less to taste.
15. Top with parmesan cheese.
16. Bake 20-25 minutes.

does, chicken breasts, white wine, soy sauce, teriyaki sauce, garlic, oregano, basil, olive oil, butter, pesto sauce, roma tomatoes, mushrooms, red onion, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/julies-garlic-pesto-pizza-288215 (may not work)