Ingredients
2 teaspoons active dry yeast1 cup warm water (110° to 115°)2-3/4 cups bread flour1 tablespoon plus 2 teaspoons olive oil, divided1 tablespoon sugar1-1/2 teaspoons salt, divided1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 small onion, halved and thinly sliced1/2 each small green, sweet red and yellow peppers, julienned1/2 cup sliced fresh mushrooms3 tablespoons prepared pesto1-1/2 cups shredded part-skim mozzarella cheese1/4 teaspoon pepper
Preparation
In a large bowl, dissolve yeast in warm water. Beat in 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. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
