Fresh Basil Pesto Pizza with Tuscan Herb Chicken, Roasted Eggplant, and Sundried Tomato

This is an awesome pizza, using basil pesto to replace the traditional tomato sauce :)

CRUST

4 1/2 cups unbleached flour
1 3/4 cups warm water
1 tbsp sea salt
1 tbsp dried basil
1/4 cup olive oil
2 tbsp honey

PESTO

1 cup fresh basil leaves, packed
***hint: use various fresh varieties for best results
****i used sweet, genovese, lettuce leaf, dark opal, amethyst, and a touch of lime and cinnamon basils
1/8 cup walnuts
1 clove garlic
1/8 cup olive oil
1/8 cup freshly grated parmesean
sea salt
freshly ground black pepper
sugar

CHICKEN

1-2 bonless skinless chicken breast, cut into small cubes
lemon juice
olive oil
thyme
basil
freshly ground black pepper
onion powder

EGGPLANT

1 eggplant
kosher salt
freshly ground black pepper
dried basil

PIZZA

1/2 lb fresh buffalo mozarella
olive oil
freshly grated parmesean cheese
sundried tomatoes
freshly ground black pepper
red pepper flakes
dried basil

CRUST

1.) Combine crust ingredients and mix until it forms an appropriate dough. Knead until smooth and elastic, then let rise for an hour.
2.) Flour and spin into a pizza sized disc and flatten on a pizza pan or pizza stone with a raised perimeter for the crust.
3.) Bake at 450 for 10 minutes (it won't be fully cooked), then remove and set aside.

PESTO

1.) Combine nuts, garlic, oil, salt, a pinch of sugar, cheese, and pepper in a food processor until a smooth mixture forms.
2.) Chop in basil. Don't puree the basil, you want the pesto to have some texture.

CHICKEN

1.) Put the chicken in a bowl and cover it with lemon juice (about 1/4 cup). Then add spices and olive oil, let it marinate for a while while you do other things.
2.) Sautee on medium heat until it starts to brown, then take off the heat and set aside.

EGGPLANT

1.) Quarter the eggplant, then cover with kosher salt and allow to sit and drain for about 30 minutes to prevent the eggplant from soaking up oil.
2.) Brush with olive oil and sprinkle with spice.
3.) Bake in the oven at 400 degrees for about 15 minutes, then remove and cut into smaller pieces appropriate for a pizza.

COMBINE TO MAKE THE PIZZA

1.) Brush the crust with olive oil, then spread the pesto over the crust leaving the edges clear.
2.) Grate 3/4 of the fresh mozarella evenly over the pesto.
3.) Top with the chicken, eggplant, and sundried tomatoes.
4.) Grate the other 1/4 of the mozarella over the toppings.
5.) Grate parmesean cheese over the pizza to taste.
6.) Sprinkle with dried basil, pepper, etc.
7.) bake for 10-15 minutes at 450F.
8.) Remove and let set for 3-5 minutes before serving.