Creamy Chicken Pesto Pizza

Recipe from here

1 Thin Crust Pizza Dough (Shelly's note: make your own or purchase one-I get mine at Papa Murphy's and it even comes with the pan to cook it on!)

1 Boneless Skinless Chicken Breast, Cooked and sliced thin
1/2 Cup Sun-Dried Tomates, sliced
2 Cloves Roasted Garlic, Minced (see note)
1 Cup Shredded Mozzarella Cheese
1/2 Cup Shredded Provolone Cheese (If I can't find any I just ask the deli to slice off a hunk instead of doing sandwich slices so that I can shred it at home.)
1 Tb Unsalted Butter
2 Tb Flour
1/3 Cup Pesto
1 Cup Heavy Cream
2 Tb Parmesan Cheese, Grated fine

*Roast garlic by slicing off the top of the cloves, placing on a cookie sheet, cover with foil, in a 400 degree oven for 30-35 min or until soft*

In a saucepan over medium heat add butter and let it start to bubble. Add flour and whisk for 1 min. It should form a ball. Slowly whisk in the heavy cream, pesto and parmesan. Add salt and pepper if needed and taste for flavor. You can add a bit more pesto or cream depending on how strong you want the flavors.

Press out the pizza dough and cover with creamy pesto sauce. As much or as little as you like. Top with cheeses, chicken, roasted garlic and sun-dried tomatoes. Bake 10-12 min at 450 or according to your dough's directions!

Shelly's notes: You could skip the sun dried tomatoes and just add sliced tomatoes before or after cooking. Artichokes, red onion and/or shrimp would be good on this too.