Pesto Chicken Personal Pizzas

Steps

1. Preheat the oven to 230°C.
2. Combine the shredded chicken with the pesto and the chicken seasoning blend. Stir to coat every shred.
3. Place the par-baked doughs on the sheet pan. Spread the base pesto thinly across each one, then dust with the oregano-garlic powder blend.
4. Divide the seasoned chicken between the two pizzas. Top with mozzarella, then scatter the halved cherry tomatoes across.
5. Bake 12–15 minutes until the crust edges are golden and the cheese is bubbly and lightly browned in spots. Done with the oven.
6. Let the pizzas cool 2–3 minutes, then dust with the parmesan and drizzle the finishing pesto over the top. Slice and serve.