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Sicilian Pizza



Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
Add oil.
Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt.
Process 30 seconds, stopping once to scrape down sides.
Pour 3/4 cup lukewarm water through food chute with processor running.
Process until blended and dough is soft.
Turn dough out onto a work surface and knead until smooth, about 2 minutes.
Place in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.
Punch dough down.
Sprinkle 1 tablespoon flour over work surface.
Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle.
Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray.
Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk.
Coat dough with cooking spray.
Bake at 450 for 10 minutes; set aside.
Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
Add chicken, fennel seeds and 1/4 teaspoon salt.
Cook, stirring contstantly, until chicken is done.
Sprinkle tomato evenly over crust, leaving a 1/2-inch border.
Spread chicken mixture evenly over tomato.
Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza.
Bake at 450 for 10 minutes.