Chicken Pesto Pizza

I created this recipe years ago and it has always been a favorite.  It's a different twist on pizza but is very tasty with the Boboli crust.

Ingredients

8-12 in Boboli crust  ( I usually use the 8 in and make individual pizza's)
1 cup grated  Fontina cheese or any aged Swiss cheese
1/2 cup pesto
1 chicken breast cubed  (see cooking directions below)
6 mushrooms sliced
2 Tb Parmesan cheese

Directions for Chicken:

    Cut chicken in cubes.  In medium skillet add 1/4 cup Italian dressing
    and cook chicken until done about 10 minutes.

Directions for Pizza

Pre heat oven to 450 degrees

Cook Boboli crust on cookie sheet or pizza pan for 5 minutes for 8 inch crust and 10 minutes for 12 inch crust.

Mix chicken and pesto in medium bowl and then cover bottom of crust.  Add fontina cheese and mushrooms. Sprinkle with Parmesan cheese.
                                                     Bake for 10 minutes for 8 inch pizza
                                                     Bake for 20 minutes for 12 inch pizza
or until cheese is melted and crust is golden brown.  Let cool for 5 minutes before cutting.