WHITE CHICKEN PIZZA

WHITE CHICKEN PIZZA image

Categories Poultry

Yield 15-20 squares

Number Of Ingredients 17

CRUST
1 pkg. active dry yeast
1 cup warm water
2 tbsp. olive oil
1/4 tsp. salt
2-3/4 to 3-1/4 cup flour
TOPPINGS
3 tbsp. olive oil
1-2 boneless, skinless chicken breasts, sliced thin
1 small onion, chopped
1-2 cloves garlic, minced
dash cayenne pepper
1 tbsp. fresh basil, chopped
1 tbsp. fresh rosemary
1 cup fresh mushrooms, sliced
1/2 to 1 cup Cheddar cheese, shredded
1/2 to 1 cup Swiss cheese, shredded

Steps:

Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on a floured surface until smooth and elastic. Let dough rest about 10 mintes, then pat into a large baking sheet. Crust should be on the thin side, not deep-dish style. Heat 1 tbsp. of olive oil in skillet. Cook chicken breasts along with onion, garlic, and cayenne until chicken is no longer pink. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. Sprinkle rosemary over crust and garnish edges with sprigs of rosemary. Add skillet toppings and sprinkle with cheese. Bake at 375 until crust is golden (10-12 minutes).