2 boneless, skinless chicken breasts, cooked and diced
1 small onion, thinly sliced
1 green bell pepper, diced
1/2 cup sliced fresh mushrooms
1 tomato, diced
For the crust:
Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
For the pizza:
Preheat oven to 400 degrees F. Roll prepared dough into two circles and place on baking pans. Spread 1/4 cup pesto on each pizza (or more, if desired). Sprinkle 1 cup shredded cheese on each pizza and sprinkle on the rest of the toppings. Bake pizzas for 18-20 minutes or until cheese is melted and crust turns golden brown.