Just something I came up with based on a pizza in Estes Park. Chicken Pesto Pizza with Prosciutto was the pizza and it was good but sparse on toppings and too much oil.

This is what it inspired.

Low carb too - I cooked chicken thigh in advance and made homemade pesto too. Chicken was allowed to cool. Cut in pieces and put in a carbon steel skillet.

Then the pesto was added and a bit of an Italian cheese blend. Toppings were mostly from the garden tomato, peppers, garlic, bacon, into a 425 degree oven for about 18 minutes, ticked on the broiler for about 3 more on low, then one minute on high.

Removed and added fresh herbs and shave parm. Herbs all from the garden, fennel frond, basil, thyme and parsley.

I was inspired by a pizza but in my opinion I made something with very low carbs and it was absolutely better!

The wife's response was, "I could eat that every day". I simply said "the variations on it are endless".