Pesto Chicken Pizza

I wish that I could even begin to describe how amazing this pizza was! Even after it was gone, and I was stuffed beyond all belief, I wanted more! Dare I say, I liked it more that traditional pepperoni? Yes, I dare say it. Try this pizza, you will NOT be dissapointed!

Pesto Chicken Pizza

1 pizza crust (I used this recipe)

1 chicken breast

1/2 cup prepared pesto (I used the Knorr mix)

2 cups mozzerella cheese

1/4 cup marinated artichokes (optional)

additional toppings: mushrooms, green olives, onion...

Cook your chicken breast in a skillet with a little oil until the chicken is no longer pink. Shred/chop into chunks.

Bake your pizza crust about 3/4 of the way, just before it starts to brown. Mine took about 15 minutes at 425.

 Once the pizza crust is par-cooked, spread the pesto all over the crust. Add chicken and artichokes, and top with cheese.

Return to the oven for another 5-10 minutes, or until all the cheese is melted.

Want to know the secret to the brown marks on the cheese? Once the cheese is barely melted, turn on the broiler for like 30 seconds, WATCH CLOSELY!!! Turn the oven off and remove the pizza once the top starts to brown.

Here's a little cheese tip.

I used to buy the bags of cheese, you know, the pre-shredded kind? but they never really melted that well, neither did the bricks. I saw this cheese the other day at walmart and noticed that the price per ounce was actually cheaper than the big bricks (I think it was around like $3) so I thought I'd try it.

It melted SO well! It was gooey and soft and SO yummy! I can honestly say that I will never buy an other mozzerella! Kudos to you if you already knew this, but if you didn't I challange you to try it!