*  Exported from  MasterCook  *
                            Pesto Chicken Pizza
 Recipe By     : hunt@austin.metrowerks.com (Eric Hunt)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  To 1/2 C      Fresh Pesto Sauce
    1      C             Grated Mozzarella Cheese -- (more/less to taste)
    1                    Chicken Breast, Baked Or Grilled -- * see below
      1/2  C             Fresh Mushrooms -- sliced
      1/2  C             Sundried Tomatoes -- (in oil or not)
    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=
 Do not initially overbake chicken, or you will have bite-sized pieces of
 leather on your pizza. I know, I got “gourmet” pizza last night suffering=
 this affliction.
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 NOTES : Here’s my favorite “white” pizza recipe.
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