- 2 packages (1/4 ounce) active dry yeast
- 14 cup water
- 1 teaspoon sugar
- 2 teaspoons olive oil
- 2 cups flour
- 1 cup whole wheat flour
- 14 teaspoon salt
- 34 cup lukewarm water
- 1 tablespoon flour
- 6 ounces lean ground chicken
- 34 teaspoon fennel seed, crushed
- 14 teaspoon salt
- 1 cup seeded and chopped plum tomato
- 4 ounces mushrooms, sliced, fresh, thinly
- 1 12 tablespoons oregano, fresh, chopped
- 34 cup part-skim mozzarella cheese, shredded
- 12 cup parmesan cheese, freshly grated
DirectionsCombine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
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.