Lunch: Peppered Chicken Pizza Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110 ° to 115 °)
2 cups bread flour
1 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt

Instructions

In a large bowl, dissolve yeast in warm water. Stir in the flours, oil, sugar and salt until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 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 45 minutes.
Punch down dough; let stand for 10 minutes. Roll out to a 15-in. x 10-in. rectangle. Place in a 15-in. x 10-in. x 1-in. pan coated with cooking spray. Let stand for 10 minutes. Prick with a fork. Bake at 375 ° for 7 minutes.
Meanwhile, in a small bowl, combine the oil, garlic and salt; let stand for 15 minutes. Place peppers and onion on a baking sheet; drizzle with half of the oil mixture. Broil 4 in. from the heat for 5 minutes or until vegetables are tender and lightly browned; set aside.
Toss chicken with pepper flakes and remaining oil mixture; place on a baking sheet. Broil 4 in. from the heat for 5 minutes or until chicken juices run clear.
Arrange vegetables and chicken over crust. Drizzle with barbecue sauce; sprinkle with cheeses. Bake for 15-20 minutes or until lightly browned.

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