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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Our family loves pizza, and this variation is one we enjoy often, the chicken is unexpected but delicious. On hectic days, I can make it in a snap using a prepared crust. Either way, it disappears in a hurry. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2-1/2 cups king arthur unbleached all-purpose flour |
4 tablespoons canola oil, divided |
2 teaspoons salt, divided |
1 teaspoon sugar |
1 pound boneless skinless chicken breasts, cut into strips |
2 cups sliced onions |
2 cups sliced green peppers |
2 teaspoons chili powder |
1 teaspoon garlic powder |
1 cup salsa |
2 cups (8 ounces) shredded monterey jack or part-skim mozzarella cheese |
Directions:
1. In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes.
2. Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425° for 6-8 minutes.
3. In a large skillet, saute chicken in remaining oil until no longer pink. Add the onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender.
4. Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted. Yield: 2 pizzas (8 slices each).
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