1 pound fresh basil
25 cloves garlic, peeled
1 ounce pine nuts, roasted
1 cup extra-virgin olive oil
2 cups Parmesan, freshly grated
One 10-ounce pizza dough ball
6 ounces 50/50 provolone and mozzarella cheese blend, shredded
6 ounces 50/50 provolone and mozzarella cheese blend, shredded
1 ounce Asiago cheese, grated
1/2 cup diced roma tomatoes
3 ounces cremini mushrooms, chopped and roasted
3 ounces roasted garlic cloves
2 chicken thighs, roasted, coated in 2 tablespoons of pesto sauce and chopped
2 ounces chopped fresh basil leaves
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