Healthified Greek Chicken Pizza

 

1

package regular active dry yeast

3/4

cup warm water (105°F to 115°F)

2

cups Gold Medal® whole wheat flour

2

teaspoons sugar

1/2

teaspoon salt

1

tablespoon olive oil

1

tablespoon cornmeal

3/4

cup Muir Glen® organic pizza sauce (from 15-oz can)

1

cup shredded reduced-fat mozzarella cheese (4 oz)

1

cup shredded cooked chicken breast

2

medium plum (Roma) tomatoes, thinly sliced

1/4

cup pitted kalamata olives, halved

1/2

cup crumbled feta cheese (2 oz)

1/4

cup chopped fresh basil leaves

• 1 In medium bowl, dissolve yeast in warm water. Stir in flour, sugar, salt and oil. Stir with fork until dough forms. Turn dough onto lightly floured surface; knead 12 times. Return to bowl. Cover; let rest 20 minutes.
• 2 Heat oven to 425°F. Spray large cookie sheet with cooking spray; sprinkle with the cornmeal. Gently push fist into dough to deflate. Spray hands with cooking spray; press dough into 15x10-inch rectangle on cookie sheet.
• 3 Bake 8 minutes. Spread pizza sauce over partially baked crust to within 1/2 inch of edge. Top with mozzarella cheese, chicken, tomatoes, olives and feta cheese.
• 4 Bake 10 to 15 minutes longer, or until cheese is melted and edges of crust are golden brown. Sprinkle with basil.