Dough

• 1 3/4 cups all-purpose flour (approx.) 
• 3/4 cup warm water (approx. 105°F to 115°F)  
• 1 1/4 tsp instant active dry yeast  
• 1 tsp granulated sugar  
• 1 tbsp olive oil (approx.)
• 1 tsp salt  

Pesto

• 1 cup fresh basil 
• 1 tbsp toasted pine nuts 
• 1 large clove garlic
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese 
• 1/4 tsp each salt and pepper

Toppings

• 1/3 cup basil pesto
• 3/4 cup shredded cooked chicken
• 2 tbsp pine nuts
• 1 1/4 cups (5 oz) Wood River Creamery Roasted Red Pepper and Cracked Peppercorn Cheddar Gruyere, shredded
• 1/2 cup chopped roasted red peppers

Dough

In a bowl, stir together 1/4 cup flour, warm water, yeast and sugar; let stand for 5 to 10 minutes or until mixture starts to look bubbly and frothy. Using a wooden spoon, stir in olive oil, remaining flour and salt to make loose dough. Transfer to lightly floured surface; knead for 10 to 15 minutes, adding flour as needed, to make soft, elastic, and slightly sticky dough.

Form dough into ball; transfer to lightly greased bowl. Brush top of dough lightly with oil; cover with wet kitchen towel. Let stand in warm spot for about 2 hours or until doubled in size. Punch down dough; transfer to airtight container or resealable plastic bag. Refrigerate overnight; let stand at room temperature for 2 hours. 

Pesto

In a food processor, pulse together basil, pine nuts and garlic until well combined. Slowly add olive oil, pulsing until smooth. Stir in Parmesan, salt and pepper.

Pizza Assembly

Preheat oven to 450˚F. On lightly floured surface, roll out dough into 8-inch round. Using hands, stretch dough into 12-inch round, about 1/4-inch thick. Transfer to lightly greased 12-inch pizza pan.  

Brush pizza dough with homemade pesto. Scatter chicken and pine nuts over top; sprinkle with cheese. Scatter roasted red peppers over top. 

Bake until crust is golden brown and cheese is bubbling, 15 to 20 minutes.

Tip: Substitute 1 lb store-bought pizza dough for homemade dough. Substitute store-bought pesto for homemade.