Chicken Pesto Pizza

-The Krause Family

2	tsp	active dry yeast
1	cup	warm water about 115°F
2 3/4	cups	whole wheat flour (or all-purpose)
1	Tbsp plus 2 tsp	olive oil, divided
1	Tbsp	sugar
1 1/2	tsp	salt, divided
1/2	lb	boned and skinned chicken breasts, cut into 1/2 inch pieces

1	small	onion, halved and thinly sliced
1/2		each small green, red and yellow peppers, julienned
1/2	cup	sliced fresh mushrooms
3	Tbsp	prepared pesto sauce
6	oz	shredded mozzarella cheese
1/4	tsp	pepper

In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, 1 T. oil, sugar, and 1 tsp. salt. 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 degrees for 18-20 minutes or until crust and cheese are lightly browned.

Yield: 8 slices