Chicken Pizzas Recipe

Ingredients

• CRUST:
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 2-3/4 to 3 cups all-purpose flour
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1/2 teaspoon salt
• TOPPING:
• 1 can (10-3/4 ounces) 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
• 1/2 pound fresh mushrooms, sliced
• 1 cup diced cooked chicken
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 2-1/2 cups (10 ounces) shredded mozzarella cheese

Directions

• In a large bowl, dissolve yeast in water. Add 1-1/2 cups flour, oil, sugar and salt; beat until smooth. Add enough remaining flour to form a 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, mushrooms and chicken. Combine cheeses; sprinkle over pizzas. Bake at 425° for 20-25 minutes or until crust is browned and cheese is melted. Yield: 12-16 servings (2 pizzas).

Chicken Pizzas published in Country Chicken Cookbook , p68