Chicken and Pesto Pizza with Red Grapes

pizza crust (refrigerated, frozen, or homemade...your choice)

1/3 cup pesto (refrigerated works, but homemade is best)

1 1/2 cups seedless red grapes, halved

1 cooked chicken breast, shredded (rotisserie chicken or leftover grilled/roasted, whatever is in your fridge)

3 cloves garlic, thinly sliced

1/2 - 3/4 cup shredded mozzarella cheese

3 tablespoons grated Romano cheese

fresh cracked black pepper

1/4 cup green onions, sliced

Preheat oven to 425°.

Prep dough for pizza (pat, spread, unroll, whatever you have to do).

Spread pesto evenly over dough, leaving a 1/2-inch border around edges. 

Arrange grapes evenly over dough; top with chicken and garlic.

Sprinkle with mozzarella and Romano.

Top with fresh cracked black pepper. 

Bake at 425° for 15-20 minutes or until crust is golden brown. (If you use a premade crust, this bake time will be reduced until the cheese is melty and toppings are headed through.)

Sprinkle with onions.

Slice into 12 wedges. (Serves 6 average servings, but just Hubs and I usually eat an entire pizza alone.)