I'm happening.

Happen to be using a already made pizza crust by killed Marie, and there's you just unroll.

My mom had a little tear up in it, so I tried to fix it, and you just press it out to the size of the pizza that you want.

And this one calls for pre baking it for eight minutes.

So Well, this is pre baking.

I will be getting the rest of the ingredients ready, so we'll be that.

All right, kids, you know, you can always use that homemade pizza crust that I have up and I'll try to remember to put the lengths down in the description box.

Now, remember when I told you use what you have?

Yep.

We're gonna go ahead and we're gonna use that rule again today.

I think this has to use two boneless, skinless chicken breasts, and then you cut it up and you fry it in a tablespoon of olive oil.

And when it's done cooking, you finally chop it and set it aside.

I've used these grilled chicken breast once again.

They you know, they're fairly good size, so I just went ahead, went in and chopped it up.

Okay, so we're gonna put that there, then The next thing I have here is, um it asks for a can of diced petite, diced tomatoes drained.

I only had dice, so I went in and slice them up just a tad.

You don't want them really big, huge.

Then it asks for three tablespoons of tomato sauce.

I'm just gonna go ahead and use this tomato queens or pizza squeeze that we usually use on our pizzas.

And then it calls for a seven ounce jar of basil pesto sauce, and I'm gonna use my home made stuff.

I don't know if this is seven ounces.

Um, it could it could be.

You're just gonna use it all.

I'm getting a Hopefully I'm gonna be getting some more lots of basil growing soon.

All right.

And so it says to go ahead and add salt to taste.

But we've got that covered by the take tomatoes.

Let's see how much they can hands.

170 milligrams of sodium for 1/2 a cup.

And there are three servings in there.

So we've got about I'm not good at math, but that's gold with a nice round total of about 700 milligrams of sodium already.

So I think we got it covered.

I know there was gonna be our lovely song.

It's all we're gonna do is we're gonna wait for that dough should be completed, and then you can use it says eight ounces of shredded mozzarella.

So I'm going to use some of that.

But then I thought you wouldn't It be fun toe Adam Little Pepper Jack to give it a little bit of jacked up flavor.

So we'll be right back already.

So we are going to spread this over the dough, and then we're gonna top it with far mozzarella and pepper Jack.

And then we're gonna top it off with a little bit of Italian seasoning.

I have the McCormick.

Graham turns some of me, so I don't know if you like Thio.

Mix up your own homemade Italian seasoning.

All right, complainers gonna get you ch about it, but I'm over it.

Alrighty.

Let's get us close to the edge.

Is we can You're not a huge bunch of crust people.

Some people really like the cross, you know?

I mean It's okay to me if it's a really good crust, but if it's not a really good rest, well, I'd rather see all the goodies.

Sculpture Go to the end, right?

All right, just jabber.

And I'm just jabbering while I'm doing this and, well, it's good.

I don't want to send her load it because have the X pizza maker in here that will complain about Hiss pizza not being able to help, right?

All right, What for?

On DDE.

I'm just not getting all crazy.

Not because two it's just I don't want it to go all over the hand like it happened over here already.

Just 10.

I'm going one part of this.

Thanks.

Some of us don't like the spicy and that's not me.

I like this.

See right Italian seasoning access to put two table spoons already.

Now the instructions on the recipe says to put it in for 10 to 12 minutes.

But since I'm using this pre made, so it says to bake it for 6 to 10 minutes longer, I'm going with 10 by chicken pesto pasta pizza see in about 10 minutes.

And that right there, people is called lunch chicken pesto pizza.

Enjoy.

Okay.

You guys know how much I like the pesto?

So you know that I love this stuff, so enjoy.