This is my take on a pizza of the same name I enjoyed at the defunct Mellow Mushroom in Chapel Hill, NC.

1 12" Pizza crust (e.g., Boboli Whole Wheat or Thin Crust)
3+/- Tbsp. pesto
1/2 Lb. Precooked coarsely chopped chicken breast meat
1/2 Coarsely chopped red onion
2 Cups shredded mozzarella cheese
1 Tsp. crushed chile peppers (optional)
1+/- Tbsp. corn meal


  1. Preheat oven to 450°.
  2. Sprinkle corn meal on wooden pizza paddle. (Helps to slide the pizza onto the baking surface.)
  3. Place pizza crust* on the corn mealed paddle.
  4. Spread pesto evenly over the pizza crust, leaving about an inch border all around.
  5. Sprinkle chicken and onion over the pesto, leaving the border.
  6. Sprinkle cheese evenly over the other toppings.
  7. Sprinkle chile peppers over the cheese.
  8. Slide assembled pizza onto a pizza stone or cookie sheet in the preheated oven. Bake for ~10 minutes, or until the cheese is melted evenly.
  9. Remove from oven and let cool for a couple of minutes.
  10. Slice into six or eight pieces, and enjoy!

Makes 2-4 servings, depending on the crowd.

* I use Boboli Whole Wheat for my crusts. If you make your own dough, suggest you bake the dough for 5-6 minutes before the assembly step4 ff.