Sicilian Pizza

DIRECTIONS

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