Mess of Sunshine: Chicken Pesto Pizza

This recipe came from my dear friend Kim. She's funny. She's kind. She's beautiful. She's in killer shape. She's obsessed with food almost as much as I am. She makes the BEST desserts and obviously has good taste in dinner food as well. I have great friends.

Pizza is always good. However, this one isn't awful for you, but is jam packed with FLAVOR. Oh, I'll just tell you it's beautiful and colorful and smells like an italian heaven.

You'll need a canned pizza crust, jarred pesto, 1/2 red onion, 1/2 red bell pepper, 2-3 roma tomatoes, grilled chicken breast, 2 cups mozzarella, and basil to top the pizza

Preheat your oven to 425F or whatever the package says. Spread the crust on your pizza stone and bake for 8 minutes to set the base.

While the crust is cooking, start chopping and sautéing your veggies. Kim grills them because she's a boss. I'm not as cool as she is, so I just used a regular pan.

Here's the red onion, red pepper, and red tomatoes. Wowza, I like red. It looks really pretty.

Veggies. They look good. They taste good. They are good for you.

Take the crust out of the oven.

Spread pesto on the top of the crust. We used about 1/2 cup. Kim uses lots more. It's fine! Use what you think is best.

Add your veggies and shredded chicken. Spread it evenly.

Top with all the cheese. Oh yeah. I've said it before and I'll say it again. I. Love. Cheese.

The cheese bakes down and doesn't look quite as ridiculous once it's cooked. Promise.

Add some sliced basil. It tastes good, but mostly it makes it look pretty. There's plenty of basil flavor in the pesto if you don't have any.

Bake for another 10 minutes or so until the crust is golden. (A little lighter than this will be good too. I was in a crunchy-pizza mood. Lies. I left the room and didn't hear the timer right away. Promise it was still delish!)