• Remove pizza dough from refrigerator about 30 minutes before baking.

THE CHICKEN

• Cut chicken breasts into small chunks. Then season with 1 tsp basil,1/4 tsp rosemary, thyme, dried oregano,1/2 tsp salt,1/4 tsp black pepper and 1 Tbsp olive oil
• Heat about 1 tablespoon of olive oil in a skillet, add chicken and sear, stirring often for 7-10 minutes until cooked through. Remove from heat and set aside.

THE PIZZA

• Preheat oven to 425.
• Grease a 14 inch low rim baking sheet with olive oil. Place dough on baking sheet. Oil your fingers and flatten dough into a disc. Then lift and carefully stretch dough using fingers and knuckles until about 14 inches. Place dough back on greased baking sheet. Stretch more to cover sheet if necessary.
• Bake dough for 5-7 minutes until it can hold its shape. Remove and carefully flip onto a clean chopping board.
• Evenly Spread 3-4 Tbsp basil pesto on crust. Then follow with 1 and 1/4 Cup Shredded Mozzarella cheese.
• Then add 1/2 Cup cherry tomatoes , cooked chicken, 1 Cup mixed greens and 1/4 Cup Parmesan Cheese.
• Carefully place directly on middle rack and bake for 10-12 more minutes or until cheese is melted and crust slightly brown.
• Remove from oven and place on a clean cutting board. Finish off with a sprinkle of Parmesan cheese and more basil pesto if desired.
• Cut and serve.