Food: Chicken Pesto Pizza

In honor of that big football game that was Sunday, I decided to try my hand at making pizza for the first time.  It wasn't fantastic, and it wasn't terrible either, but I had a few limitations going for me:

• There was no "raw" pizza dough available at the market, only pre-made flaps of bread that were then placed on the pizza stone and then baked... (boo)
• I had never made pizza before
• This particular type of pizza-bread-thing said to put it right on the oven rack, but darn it, I wanted to use my pizza stone, so I disobeyed.

So I decided to make one pizza all fancy - chicken pesto pizza - and one pizza with red sauce and cheese and pepperoni.  The pepperoni pizza was fine, but nothing great.  It just needed less sauce, although the sauce that I had bought was quite tasty.

The chicken pesto pizza, though, had potential.

First, I took out that bread-dough-thingie.  Then I slathered the entire thing over with pesto sauce I had made from the basil I grew this past summer that was sitting in my fridge waiting for such a special occasion.  Covered that with diced chicken breast (cooked, of course).  Covered that with mozzarella cheese.  Baked the whole thing for a good 20 minutes at 400 degrees.

The end result?  Very pretty, very flavorful, and very tasty.  But it needed a little more "lubrication" according to my husband, and I have to agree with him.  What the heck can I use for more lube?  I'm almost thinking of mixing in a tiny bit of plain red sauce on top of the pesto so it's tomato-pesto pizza, but I don't want to lose the intensity of basil flavor that I had before.  Help me, foodies everywhere!