2 teaspoons active dry yeast

1 cup warm water (110° to 115°)

2-3/4 cups bread flour, divided

1 tablespoon plus 2 teaspoons olive oil, divided

1 tablespoon sugar

1-1/2 teaspoons salt, divided

Some left over chicken

1 small onion, halved and thinly sliced

1/2 each small green, sweet red and yellow peppers, julienned

1/2 cup sliced fresh mushrooms

3 tablespoons prepared pesto

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/4 teaspoon pepper

Preparation Method

In a large bowl, dissolve yeast in warm water. Beat in the 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 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 1 hour.

In a large non stick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.

Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.

Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Yield: 8 slices.