Pesto Chicken Pizza

Start by combining chicken and zesty italian dressing in a medium bowl. Cover and let sit for about 2 hours. Add sundried tomatoes and water, let sit. Grill chicken on broiler in oven, on coals outside, or however you want, until the chicken is barely done. When chicken is done, chop into 1-inch by 1/2-inch bite-sized pieces. Roll out pizza dough on a pan that has been dashed with cornmeal. Lightly spoon pesto sauce on top of dough, leaving an edge. Place chicken pieces strategically on the pesto'd pizza dough. Drain sundried tomatoes. Place tomatoes strategically on dough as well. Sprinkle sliced mushrooms over entire pizza. Sprinkle pizza with shredded mozzarella to taste. Bake at 400 until crust is brown and cheese is beginning to turn brown and is bubbly. Notes: Kraft Zesty Italian salad dressing used in our preparation. Pillsbury refrigerated pizza dough (which makes a rectangular pizza) was used with much success. Masochists may make their own. Fresh pesto was prepared, as cook is up to his ears in basil from a windowbox herb garden. Mozzarella content varies depending on how stringy you like your pizza. Cook claims the pizza is a minimalist pizza and that I was stretching things by requesting mushrooms. To each his own. I wanted bell peppers and onions, too, but didn't bother with them!