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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/4 cup water |
1 teaspoon sugar |
2 teaspoons olive oil |
2 cups flour |
1 cup whole wheat flour |
1/4 teaspoon salt |
3/4 cup lukewarm water |
1 tablespoon flour |
6 ounces lean ground chicken |
3/4 teaspoon fennel seed, crushed |
1/4 teaspoon salt |
1 cup seeded and chopped plum tomato |
4 ounces fresh mushrooms, thinly sliced |
1 1/2 tablespoons chopped fresh oregano |
3/4 cup shredded part-skim mozzarella cheese |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
2. Add oil.
3. Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt.
4. Process 30 seconds, stopping once to scrape down sides.
5. Pour 3/4 cup lukewarm water through food chute with processor running. Process until blended and dough is soft.
6. Turn dough out onto a work surface and knead until smooth, about 2 minutes.
7. Place in a large bowl coated with cooking spray, turning to coat top.
8. Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.
9. Punch dough down.
10. Sprinkle 1 tablespoon flour over work surface.
11. Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle.
12. Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray.
13. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk.
14. Coat dough with cooking spray.
15. Bake at 450° for 10 minutes; set aside.
16. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
17. Add chicken, fennel seeds and 1/4 teaspoon salt. Cook, stirring contstantly, until chicken is done.
18. Drain.
19. Sprinkle tomato evenly over crust, leaving a 1/2-inch border.
20. Spread chicken mixture evenly over tomato.
21. Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza.
22. Bake at 450° for 10 minutes.
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