Martine Sicard
CHICKEN PIZZA
Chicken Pizza

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INGREDIENTS


CRUST:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 3/4 cups all-purpose flour
1 tablespoon vegetable oil
1 tablespoon sugar
1/2 teaspoon salt


TOPPING:
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, chopped
1 small onion, chopped
1 cup diced cooked chicken
1 1/2 cups shredded Cheddar cheese
2 1/2 cups shredded mozzarella cheese


DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add 1-1/2 cups flour, oil, sugar
and salt; beat until smooth. Add enough remaining flour to form soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in
half and roll each half into a 13-in. circle. Place each piece on a lightly
greased 12- to 13-in. pizza pan. Combine soup, paprika, oregano, garlic
powder, salt and pepper; spread over each pizza. Layer with green pepper,
onion, and chicken. Combine cheeses; sprinkle over pizzas. Bake at 425
degrees F for 20-25 minutes or until crust is browned and cheese is melted.