Chicken Pesto Pizza

For the Pesto: Add 2 cups of basil leaves, 2 tablespoons of pine nuts, 3 cloves of garlic, 1/2 cup of olive oil, and 1/2 cup of grated Parmesan into a food processor and pulse until semi-smooth.

For the Pizza: Work your pizza dough into your desired size. Spread the prepared pesto evenly over the dough, leaving about an inch from the edge. Add the cooked chicken, halved cherry tomatoes, and both sliced and grated fresh mozzarella. Sprinkle with salt, pepper, and red pepper flakes to taste. Bake until the crust is golden and the toppings are cooked through, then broil briefly if needed to get the cheese nicely golden.