Pesto Chicken Pizza

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So, this was awesome. I would give it an 8. I made it up, but it’s easy to replicate. Here is what I did:
I used the pizza crust from Peter Reinhart in Fine Cooking Magazine Issue # 92 page 68. A double batch made 3 full-size pizzas, and you need to make this the night before and then bring it up to room temp about 1 hour before you want to roll it. You can find a link to the recipe I used here:
http://www.finecooking.com/recipe/pizza-dough
You also need to roll this really thin if you want thin crust. Like, probably till you can almost see through it. We put it on these pizza pans with holes in the bottom that Curtis Blair brought us back from Italy (brush olive oil on the pan first), and then put that directly on a pizza stone that has been preheating in an oven set to about 475.

Anyway, we spread the following on top of the dough.

 Pesto (we used the premade kind from Costco)
Grilled Chicken, cut into chunks
Pistachio nuts
Diced tomatoes
Mozzarella cheese

 It’s super good.

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