Chicken Pesto pizza

Homemade pizza by Russell:

Basic Pizza crust

2/3 cup lukewarm water (between 105 F and 115 F)

1 1/2 tsp. active dry yeast

1/2 tsp. sugar

1/2 tsp. salt

1 cup bread flour

1 cup all purpose flour

vegetable oil or non stick spray

Using stand mixer, add both flours, attach the dough hook, and beat at medium speed until soft dough forms. Continue beating, adding more all-purpose flour in 1 TB increments if the dough gets sticky, until the mixture is soft and elastic, about 6 minutes.

Wipe a clean, large bowl with oil or spray. Place dough in bowl, turning the dough so all sides coated with oil, and cover with plastic wrap. Set aside in a warm, draft-free place until dough doubled in bulk, about 1 1/2 hours. Shape into ball, roll out, then press onto prepared pizza pan.

Spread pesto, grilled chicken, roma tomato slices, mozzarella cheese, black olives, parmesan cheese, artichoke hearts, and a sprinkle of italian seasonings with extra oregano to make this pizza delicious!

Bake 450F for 20 minutes!