Marinate chicken strips in
pesto, or you can pick up a container ready made at the
Lexington Co-op, for 2 hours. Cook the chicken on the stove for 15 minutes on medium. Cut up the chicken into bite sized pieces. Stretch the
dough out on an olive oiled cookie sheet. Wipe down the dough with olive oil.
Layer on the chicken. Rough chop over 1 lb of sweet peppers and layer on top of the chicken. Sprinkle 1 lb of shredded mozzarella cheese. Sprinkle a dash of salt and pepper and bake at 380 degrees for 20 to 25 minutes, or until the crust is golden. Set out to cool on a cutting board for 5 to 10 minutes. Cut and serve with a big salad and iced tea.
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