Peppered Chicken Pizza

Name: Peppered Chicken Pizza
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 20 appetizer servings.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 2 cups bread flour; 1 cup all-purpose flour; 2 tablespoons olive oil; 2 teaspoons sugar; 1 teaspoon salt; TOPPING:; 2 tablespoons olive oil; 3 garlic cloves, minced; 3/4 teaspoon salt; 1 each medium green, sweet red and yellow pepper, julienned; 1/2 medium red onion, sliced and separated into rings; 1/2 pound boneless skinless chicken breast, cut into 1/4-inch strips; 1/4 teaspoon crushed red pepper flakes; 2/3 cup hickory smoke-flavored barbecue sauce; 1-1/2 cups shredded part-skim mozzarella cheese; 1-1/2 cups shredded reduced-fat Mexican cheese blend

A homemade crust is topped with tender chicken, barbecue sauce, red pepper flakes and broiled peppers in this crowd-pleasing specialty from Julie DeRuwe. "I like to prepare the vegetables and other toppings in advance so I can easily assemble this pizza for a fast, delicious dinner," says the Oakville, Washington subscriber.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups bread flour
1 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt
TOPPING:
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1 each medium green, sweet red and yellow pepper, julienned
1/2 medium red onion, sliced and separated into rings
1/2 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/4 teaspoon crushed red pepper flakes
2/3 cup hickory smoke-flavored barbecue sauce
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded reduced-fat Mexican cheese blend

Directions

In a large bowl, dissolve yeast in warm water. Stir in the flours, oil, sugar and salt until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch down dough; let stand for 10 minutes. Roll out to a 15x10-in. rectangle. Place in a 15x10x1-in. pan coated with cooking spray. Let stand for 10 minutes. Prick with a fork. Bake at 375° for 7 minutes.
Meanwhile, in a small bowl, combine the oil, garlic and salt; let stand for 15 minutes. Place peppers and onion on a baking sheet; drizzle with half of the oil mixture. Broil 4 in. from the heat for 5 minutes or until vegetables are tender and lightly browned; set aside.
Toss chicken with pepper flakes and remaining oil mixture; place on a baking sheet. Broil 4 in. from the heat for 5 minutes or until chicken juices run clear.
Arrange vegetables and chicken over crust. Drizzle with barbecue sauce; sprinkle with cheeses. Bake for 15-20 minutes or until lightly browned.