Erin Mylroie

St George, UT

Creative Creations

CHICKEN PESTO CLUB PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust and rim
1 tablespoon sesame seeds
1/2 cup prepared pesto
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 Roma tomatoes, peeled and sliced
1 1/2 cups cooked chicken, shredded
8 slices bacon, cooked, drained and crumbled
1 cup Mozzarella Cheese, shredded
¾ cup Parmesan Cheese, shredded
10 basil leaves, rolled and thinly sliced
2 tablespoons pine nuts, toasted
Preheat oven to 450F.
Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Mist the crust and the rim with olive oil, sprinkle with sesame seeds.
Combine pesto, mayonnaise and Dijon mustard, mix very well. Spread over the pizza crust. Top with tomatoes, chicken, bacon and cheeses.
Reduce oven temperature to 425 F.
Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven. Top pizza with basil leaves and pine nuts.