In a stand mixer or large bowl mix the yeast, honey and water. Let stand 10 minutes or until it begins foaming.
Add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Add a little oil to a large bowl. Form the dough into a ball and flip around in the bowl to cover with oil. Cover the bowl loosely and put in a warm place to rise for 30 minutes.
FOR THE KALE PESTO SAUCE:
Add the pine nuts and garlic to a food processor and pulse a few times until finely chopped and almost a paste like consistency, use a spatula every once in a while to push the mixture down toward the blades if necessary.
Add the basil and kale to the food processor with the oil and pulse until thoroughly combined. Scrape into a large mixing bowl using a spatula. Stir in the Parmesan, salt, and pepper and set aside.
FOR THE TOPPINGS AND ASSEMBLY:
Pound the chicken breast out evenly to about a 1/2 inch thick, sprinkle with salt and pepper. Heat 2 tsp oil in a large skillet and cook the chicken about 4 minutes per side or until cooked through. Cut chicken into bite size pieces.
Preheat oven to 450°F. Lightly oil a large pizza pan or baking sheet.
Spread the dough out onto your pan. Spread the pesto sauce evenly on the dough, sprinkle on the mozzarella then top with the cooked chicken and tomatoes.
Bake in the preheated oven for 15 to 17 minutes or until crust is golden brown.
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