Chicken pesto pizza is a colorful and flavorful way to change up your usual tomato sauce-based pizzas. The toppings are totally customizable, and the fresh layer of pesto gives this pie an herby twist.

Ingredients

• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2-1/2 to 3 cups bread flour
• 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 shredded part-skim mozzarella cheese
• 1/4 teaspoon pepper

Directions

1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Preheat oven to 400°. In a large nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add chicken, onion, peppers and mushrooms. Cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes. Remove from heat.
4. Punch dough down; roll into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Build up edge slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining 1/2 teaspoon salt.
5. Bake until crust and cheese are lightly browned, 18-20 minutes.