Ingredients:
2 (1/4 ounce) package active dry yeast
1/4 cup water
1 teaspoon sugar
2 teaspoons olive oil
2 cups flour
1 cup whole wheat flour
1/4 teaspoon salt
3/4 cup lukewarm water
1 tablespoon flour
6 ounces lean ground chicken
3/4 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1 cup seeded and chopped plum tomatoes
4 ounces fresh mushrooms, thinly sliced
1 1/2 tablespoons chopped fresh oregano
3/4 cup shredded part-skim mozzarella cheese
1/2 cup freshly grated parmesan cheese
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 15×10-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 450F 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 450F for 10 minutes.
Servings: 8
Time preparation: 85 min.
Time total: 95 min.