Creamy Chicken Pesto Pizza

An allergy in our house to tomatoes, nightshades in general actually, brought us to this creation and there is no going back.
Garlicky, rich, loaded with fresh spinach, earthy mushrooms, sauteed chicken and homemade pesto-the incredible blend of flavors and textures makes this a Sunday masterpiece to be created week after week.
Add a little chopped artichoke and halved cherry tomatoes for a yummy variation.

Creamy Chicken Pesto with Spinach and Mushrooms

Best Basic Dough
1/4 cup Creamy Italian Dressing
2 T Basil Cashew Pesto
1 T butter
1 1/2 cups diced raw chicken (boneless, skinless thighs or chicken breast)
1 cup diced yellow onion
1 clove garlic, crushed
1 cup fresh spinach
1/2 cup fresh mushrooms (if desired)
1 1/2 cups mozzarella cheese
2 T fresh, grated parmesan
Olive oil
Garlic butter
Sea Salt

Preheat oven to 500 degrees

In skillet, over medium heat, melt 1 tblsp butter.  Add onion and garlic  and saute just until soft.  Add diced chicken.  Cook and stir until chicken is no longer pink.  Set aside.

Cut pizza dough into two equal pieces. Thoroughly grease pizza pan with olive oil. Press and stretch one piece of dough around pan and slightly up the rise.  Set other piece of dough aside for additional pizza or freeze in gallon bag for later use.
In small bowl, stir together homemade pesto and creamy Italian dressing.  Spread on pizza dough and top with chicken mixture.  Sprinkle with mushrooms.  Layer spinach over all and finish with mozzarella and parmesan cheese.

Reduce oven heat to 475 and place pizza pan bottom rack.
Bake for 15-18 minutes until cheese is golden brown.  Remove from oven, brush crust with garlic butter and sprinkle with sea salt.

Serves 4