Place yeast and sugar in the bowl of stand mixer and pour warm water on top, whisking to combine. Cover with a towel and set aside for 5 min.
Once foamy and ready, turn mixer on low speed. Add flour, oil and salt. Beat on low speed for 1 minute then transfer dough to a floured countertop.
Knead for 2- 3 min, then place dough in a pre- greased bowl and cover with plastic wrap. Let rest approximately 40 min. Once rested and just slightly risen it is ready to use.
Once ready to use, pre-heat your oven to 450 degrees or fire up your grill.
For the pesto
While dough is rising, place nuts into a blender or food processor and pulse until broken into small bits. Add remaining ingredients and pulse until well-combined. Set pesto aside.
For assembly
Cook chicken in a skillet on the stovetop until cooked through (approximately 5 minutes). Feel free to season as desired during this step. Once done remove from heat and set aside.
Then, punch dough down to release air and divide into two. On a slightly floured surface begin shaping and stretching the dough until it is 1/4 inch thick. Repeat.
Transfer both flatbread pieces to a baking sheet. Prick holes with a fork over the surfaces of your dough and brush La Tourangelle Organic Extra Virgin Olive Oil over the tops of flatbread.
Then spread a good amount of pesto on top and top with ground chicken, sun-dried tomatoes, and mozzarella.
Bake flatbreads for approximately 15 minutes depending on oven, or until flatbreads are browned on the sides.
Remove from oven and top with more pesto as desired. Sprinkle with seasonings and garnish with basil.
