This week, chef David Raymer of Cucina 18, part of the Flavorism network in Stamford, Connecticut shows Tina Redwine how to make Chicken Pesto Detroit Style Pizza.

Servings: 2 – 4

Yield: 2 Pizzas

1 lb Pizza Dough

1 lb Shredded Mozzarella & Jack Cheese

2 cups Grilled Diced Chicken

2.5 cups Pesto Sauce

1 cup Pizza Sauce

First prep 2 9x9 baking pans and he dough by splitting it into 2 balls. Place 1 ball per a pan and evenly stretch it to all 4 corners. Allow to sit for 2-3hrs. If the dough pulled back stretch it again and let it sit for another hour.

Preheat oven to 425-450º. Layer ½ lb of shredded cheese mixture on to each pan. Toss diced chicken in your favorite pesto sauce and then place pesto chicken evenly throughout both pizzas. Place pizzas in the oven for about 9-10min or until edges are crispy. Take out of the oven, place stripes of your favorite pizza & pesto sauces across the pizza and put it back in the oven for another 3 min or until the sauce is hot. Let cool, cut into four slices.