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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Students in a high school course were asked to prepare a well-balanced meal for their families. My grandson created this pizza. I know you'll like it as much as we do! Ingredients:
crust: |
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
1 tablespoon canola oil |
1 tablespoon sugar |
1/2 teaspoon salt |
topping: |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 teaspoon paprika |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 medium green pepper, chopped |
1 small onion, chopped |
1/2 pound fresh mushrooms, sliced |
1 cup diced cooked chicken |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2-1/2 cups (10 ounces) shredded mozzarella cheese |
Directions:
1. In a large bowl, dissolve yeast in water. Add 1-1/2 cups flour, oil, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide in half and roll each half into a 13-in. circle. Place each piece on a lightly greased 12- to 13-in. pizza pan.
4. In a small bowl, combine the soup, paprika, oregano, garlic powder, salt and pepper; spread over each pizza. Layer with green pepper, onion, mushrooms and chicken. Combine cheeses; sprinkle over pizzas.
5. Bake at 425° for 20-25 minutes or until crust is browned and cheese is melted. Yield: 12-16 servings (2 pizzas).
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