Total Time
1hr 35mins
Prep 1 hr 25 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
  2. Add oil.
  3. Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt.
  4. Process 30 seconds, stopping once to scrape down sides.
  5. Pour 3/4 cup lukewarm water through food chute with processor running. Process until blended and dough is soft.
  6. Turn dough out onto a work surface and knead until smooth, about 2 minutes.
  7. Place in a large bowl coated with cooking spray, turning to coat top.
  8. Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.
  9. Punch dough down.
  10. Sprinkle 1 tablespoon flour over work surface.
  11. Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle.
  12. Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray.
  13. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk.
  14. Coat dough with cooking spray.
  15. Bake at 450° for 10 minutes; set aside.
  16. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
  17. Add chicken, fennel seeds and 1/4 teaspoon salt. Cook, stirring contstantly, until chicken is done.
  18. Drain.
  19. Sprinkle tomato evenly over crust, leaving a 1/2-inch border.
  20. Spread chicken mixture evenly over tomato.
  21. Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza.
  22. Bake at 450° for 10 minutes.

Reviews

(1)
Most Helpful

used the dough portion of this recipe. Added about 1/4 cup water. Was wonderful. Maded stromboli (tonkcats). thankyou.

jellyko January 06, 2007

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