Ingredients: |
Ingredients: 2 teaspoons active dry yeast 1 cup warm water (110° to 115°) 2-3/4 cups bread flour, divided 1 tablespoon plus 2 teaspoons olive oil, divided 1 tablespoon sugar 1-1/2 teaspoons salt, divided 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 1 small onion, halved and thinly sliced 1/2 each small green, sweet red and yellow peppers, julienned 1/2 cup sliced fresh mushrooms 3 tablespoons prepared pesto 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 1/4 teaspoon pepper
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Directions: |
Directions:In a large bowl, dissolve yeast in warm water. Beat in the 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Yield: 8 slices. |