Chicken Pesto Pizza

This dough makes two small to medium pizzas (two slices apiece)

Ingredients for crust
2 cups wheat four
1 1/2 tsp rapid rising yeast (make sure it does not come in direct contact with water/ mix into flour well)
1-cup warm water
1 ½ tsp kosher salt
2 tbsp olive oil
** Pizza Stone

Ingredients for toppings

2 cups of leaf spinach
½ cup of almonds
¼ cup olive oil
2 chicken breast
2 cloves of garlic
½ cup Gorgonzola cheese
½ cup Parmesan cheese
Rest of tomato medley halved

It would be ideal fro you to use an electric mixer for making the dough!
Pour flour and yeast into bowl and put mixer on slow. While this going pour water, salt and oil into flour, mix until ball forms you may have add water (tsp at a time) or flour
until it become smooth, but a tad sticky. Place into bowl that has a tsp of oil in it and roll dough around and cover in a warm draft free place for two hours until dough has doubled in size.

Place almonds into baking pan and drizzle with oil and place under broiler for about two-three minutes KEEP A EYE ON THEM THEY WILL BURN QUICKLY. After the almonds are a nice tan color they are ready to go into the processor.
In a food processor or blender add spinach, garlic, cheese and almonds and turn on.
While it’s going pour oil into the mixture until it’s smooth and pourable.
Cook chicken in hot skillet with salt and pepper, once chicken is done just cube and place into pesto with Gorgonzola.
Now that the dough has doubled cut into two pieces and roll out to size desired
Heat pizza stone and oven to 500 degrees
Take half of the mixture and place on dough and add halved tomatos
Place pizza on stone and turn down to 325 and cook for about twelve minutes.
Once it is done cut pizza into four

** Ceramic disc food in culinary and Bed Bath and Beyond, Target stores