1 batch perfect pizza dough
1/4 c basil pesto
1 herb-roasted rotisserie chicken, chopped
2 Roma tomatoes, sliced
2 c mozzarella cheese, shredded
Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.
Spread pesto on crust then top with chicken and tomato slices. Sprinkle with cheese.
Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.
Remove from oven. Drizzle with honey.
From Trophy Brewing