|
California Pizza
1 cup of warm water
1 package of active dry yeast
1 tablespoon of sugar
1/2 cup of yellow cornmeal
1/4 teaspoon of salt
2 tablespoons of oil
2 1/2 cups of all-purpose flour
6 ounces of skinned and boned chicken breasts, thinly sliced
1/2 cup of chopped sweet red peppers
1/2 cup of chopped onions
1/2 cup of chopped fresh basil
2 cloves of garlic, minced
1/2 cup of shredded Monterey Jack cheese
1/2 cup of grated Parmesan cheese |
|
In a large bowl, combine the water, yeast, and sugar; stir well. Let stand in a warm place for 5 minutes, or until foamy. Stir in the cornmeal, salt, and 1 tablespoon of the oil. Stir in up to 2 1/4 cups of the flour to make a knead-able dough. Turn the dough out onto a lightly floured surface. Knead, adding more of the remaining 1/4 cup flour as necessary, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover loosely with a kitchen towel and set in a warm place for 15 minutes.
Preheat the oven to 450ºF. Coat 2 baking sheets with non-stick spray.
Divide the dough in half; roll each half into a 12-inch circle. Place
the circles on the sheets. Brush the surface of each pizza with the
remaining 1 tablespoon oil. Place the chicken slices on the pizza. Top
with the peppers, onions, basil, and garlic. Sprinkle with the Monterey
Jack and the Parmesan. Bake for 20 minutes, or until the crusts are
golden brown and the chicken is no longer pink in the center. Serves 6
 
|
Basic-Recipes.com
| 
|