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Pesto Chicken Pizza

White Pizza

1/4 c to 1/2 c fresh pesto sauce
1 c (more or less to taste) grated mozzarella cheese
1 baked or grilled chicken breast (see below)
1/2 c sliced fresh mushrooms
1/2 c sundried tomatoes (in oil or not, your choice)
1 pizza dough ball or 1 can Pillsbury pizza-crust from dairy section
1/3 c extra-virgin olive oil (optional)

Marinate chicken breast in your favorite Italian-style dressing
for several hours. Grill outside until 3/4 done or bake in a 350deg
oven for 15 minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill
container to top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop
each tomato in half, depending on how much tomato you can handle
in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not
heavy) of pesto to 1/3 inch from edge of crust. You may want to
initially brush entire surface of dough liberally with olive oil,
depending on your taste.

Strategically place chopped chicken and sundried tomatoes over
surface of pesto. Sprinkle half of the mushrooms on top of all
this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting
at turning golden.

Note: Do not initially overbake chicken, or you will have bite-sized
pieces of leather on your pizza.

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