Smokey Chicken Pesto Pizza with Sun-Dried Tomatoes

By KSmitherman

Ingredients

• 1 12x12 Mama Mary's Brick Oven Style Pizza Crust
• 2 cups fresh Basil leaves, packed
• 1/3 cup pine nuts
• 3 cloves garlic, pressed
• 1/2 cup + 2 tbs. olive oil, divided
• 1/2 cup Parmesan cheese, freshly grated
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1 tsp. garlic powder
• 3 cups cooked Rotisserie chicken, shredded
• 1 cup sun-dried tomatoes, packed in oil, drained and julienne sliced
• 1 cup Provolone cheese, shredded

Preparation

Step 1

In a food processor combine basil, pine nuts and garlic. Slowly add 1/2 cup olive oil in a constant stream while the food processor is running. Add the grated cheese, salt and pepper and pulse 5 short times. Set pesto aside.
Preheat oven to 450. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges do not hang over the pan or touch the oven wall. Place pizza on the pan. In a small bowl whisk together 2 tbs. olive oil and garlic powder. Using a pastry brush lightly coat the crust and the rim with the olive oil garlic mixtures.
Spread pesto over the crust; evenly spread the chicken over the pesto, top with sun-dried tomatoes, Mozzarella and Provolone cheeses.
Reduce oven to 425. Keeping the pizza on the pan, bake for 8 minutes. To crisp the crust remove from the parchment lined pan and place directly on the oven rack for 3 additional minutes.