A pound of pizza dough and just five simple ingredients yield a flavorful and beautiful summer pizza. Feel free to substitute zucchini for the summer squash or fresh red sweet pepper for the bottled roasted.
Press the dough into a 14-inch circle on a baking sheet. Spread the basil pesto evenly over crust. Top with chicken, shredded cheese, summer squash, roasted red pepper.
Bake in a 500° oven for 12 to 15 minutes or until cheese is melted and crust is golden brown.