Chicken Pesto Pizza with homemade dough

This was super fun to make and was extremely delicious! I had never made homemade dough before so I was pretty surprised that I pulled it off. I cooked mine for a little longer than it said to because I like it a little crispier.

Here is the recipe. Let me know how it turns out!

Ingredients

• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2-3/4 cups bread flour, divided
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 tablespoon sugar
• 1-1/2 teaspoons salt, divided
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 small onion, halved and thinly sliced
• 1/2 each small green, sweet red and yellow peppers, julienned
• 1/2 cup sliced fresh mushrooms
• 3 tablespoons prepared pesto
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1/4 teaspoon pepper

Directions

• In a large bowl, dissolve yeast in warm water. Beat in the 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
• Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
• Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Yield: 8 slices.