- 8
Ingredients
- 2 * 2 teaspoons active dry yeast
- 1 * 1 cup warm water (110° to 115°)
- 2-3/4 * 2-3/4 cups bread flour, divided
- 1 * 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 * 1 tablespoon sugar
- 1-1/2 * 1-1/2 teaspoons salt, divided
- 1/2 * 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 * 1 small onion, halved and thinly sliced
- 1/2 each * 1/2 each small green, sweet red and yellow peppers, julienned
- 1/2 * 1/2 cup sliced fresh mushrooms
- 3 * 3 tablespoons prepared pesto
- 1-1/2 * 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/4 * 1/4 teaspoon pepper
Preparation
Step 1
* In a large bowl, dissolve yeast in warm water. Beat in the 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
* Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
* In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
* Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
* Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Yield: 8 slices.
Nutrition Facts: 1 slice equals 293 calories, 10 g fat (3 g saturated fat), 30 mg cholesterol, 601 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.