WHITE PIZZA WITH CHICKEN AND BASIL
1 package active baker’s yeast
1 cup warm water
2 tablespoons cooking oil
1/4 teaspoon salt
2 3/4 cups flour, 2 3/4 to 3 1/4
3 tablespoons olive oil
2 whole chicken breasts
1 small onion, chopped
1 clove garlic, chopped
dash cayenne pepper
1 tablespoon fresh basil, chopped
1 cup fresh mushrooms, sliced
1/2 cup shredded cheddar cheese, 1/2 to 1 cup
1/2 cup shredded swiss cheese, 1/2 to 1 cup
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes.
Pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tablespoon of olive oil in skillet. Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
Notes: Topping amounts are approximate; adjust proportions of cheese, chicken, and vegetables to suit you.