Basil Pesto Chicken Pizza

One of my favorite pizzas and it is so easy to make yourself. I do not eat tomato or pizza sauce, so I have to get creative with my pizzas. My favorites are Alfredo sauce, basil pesto, truffle oil, 3-cheese sauce. Here is one version.

• Store bought or homemade pizza dough of preference
• Shredded or chopped chicken (can be freshly cooked - I almost always use up leftovers)
• Black olives - sliced
• Mushrooms - Sliced
• 3 or 4 cheese blend - shredded - I like to use Mozzarella, Fontina, Asiago, and Pecorino
• Fresh cracked Pepper
• Sun dried tomatoes - reconstituted and cut into pieces (optional)

Preheat oven to 400.

On a floured surface, roll out pizza dough with a roller pin. Once you have achieved your desired thickness (or thinness), shape and size, spoon pesto directly onto dough and spread to cover. Go around the pie with a pepper mill and crack fresh pepper over it. Then add the cheese, spreading evenly over pie (again add desired amount). Then top with black olives and mushrooms and chicken (and tomatoes if using). Crack more pepper, add a small sprinkling of cheese and a drizzle of truffle or basil olive oil if you so desire. Bake on 400 for about 12 minutes or until the crust is done and remove from oven. Slice and serve.