Chicken Pesto Spinach Pizza

Image courtesy of A Zesty Bite

I made this last night and Trip and I both really enjoyed it. We are definitely going to experiment with different toppings!

INGREDIENTS:

Chicken:
1 large chicken breast
Seasoned salt
Onion Powder
Garlic Powder
1/2 cup Tuscan Italian dressing

Pesto: 
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, minced
Sea Salt, to taste

Pizza:
Refrigerated Pizza Dough from Trader Joe's
1 cup shredded mozzarella cheese
Handful fresh spinach leaves

DIRECTIONS:

Make chicken ahead of time:
I do my trusty crockpot method: Sprinkle some onion powder, garlic powder, seasoned salt with a bit of water. Cook on low for about 4-6 hours. Then shred and pour some Italian dressing on the chicken and keep warm. This can be also be done the day before or the night before. 

Make pesto:
Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with sea salt, to taste.

Make pizza:
Preheat the oven to 475.

Stretch the dough out into a circle and place on pizza baking sheet. Create a small crust by folding the ends up a bit. 

Using a brush, spread out the pesto onto the dough up til the edges of the crust. 
Place the chicken pieces and spinack on the pizza. Top with the mozzarella cheese (you can use more or less to preference).

Cook for 10 minutes until the cheese gets a bit brown on top and the crust is slightly brown.