Hey i've come up with a really tastey, healthy recipe I believe you will enjoy.
Wheat Dough:
3 1/4 cups of Whole Wheat flour
1 1/4 cups of warm water
1 tbs of Olive Oil
1 tsp of salt
1 tsp of suggar(personally, I don't think it's necessary)
1 tbs(or packet) of fast rising yeast
1 tbs of garlic powder and italian seasoning
Optional: a handful of cheddar cheese
-Mix everything in a bowl while steadily adding the luke warm water. Start to knead the dough(if it is to watery add flour and continue). Knead for about 4 to 5 minutes, cut the dough in half and put 1 half of the dough in a lightly oiled bowl to rest on the counter for at least 30 minutes, and put the other half in the refrigerator for later use)
Chicken Pesto(with sauted veges)
Pinot Grigio(or any drinkable white wine)
Pesto
1 green pepper
1 onion
1 chicken breast
Garlic Powder
Onion Powder
Salt
Pepper
Basil
Grill Mate’s Montreal Seasoning(optional but definitly recomended)
-Dice your onions and chicken and cut your green peppers into strips then saute your veges. Ok, now put your diced chicken into a medium sized bowl and begin putting your spices in(honestly, I just season the chicken on eyeball, so just put in as much as you'd like.) Now, put your wine over your chicken(don't go to overboard with it, i'd recommend maybe a 1/4 cup but once again, this is something I do by feel.) Alright, i'd recommend you let it sit in the seasonings/wine for a while but it is fine to throw it on the pan right after seasoning. Ok, so once your diced chicken is done cooking, grab a bowl and mix it with your sauted vegetables and about 2 heaping tbs or more of pesto(you can pick some up at Harris Teeter stores. Once again, this is to taste) And now you have your chicken pesto.
Final Stage to the awesome pizza
Alright, grab your pizza dough that has just finished rising and role it thinly out on a floured table. Crank your oven up to 500 and put your pizza dough(without anything on it!!!) in for about 2 to 3 minutes.(Don't worry if your pizza gets air bubbles in it, you can push them down with an oven mit). Take the pizza dough out of the oven and put any decent spaghetti sauce on it(anything without high fructose, soybean oil, or hydrogenated oils. I found that classico is good for not useing that stuff). You can also make your own sauce that i'm sure you can find online. Then add mozzerella cheese and put back into the oven at 425 for about 6 minutes(Don't add the chicken yet! it will overcook and i've found it loses some of its flavor). Take the pizza out, put the chicken pesto with sauted veges on it and pop it in the oven for another 6 minutes. Take the pizza out to cool and enjoy!!!
Wheat Dough:
3 1/4 cups of Whole Wheat flour
1 1/4 cups of warm water
1 tbs of Olive Oil
1 tsp of salt
1 tsp of suggar(personally, I don't think it's necessary)
1 tbs(or packet) of fast rising yeast
1 tbs of garlic powder and italian seasoning
Optional: a handful of cheddar cheese
-Mix everything in a bowl while steadily adding the luke warm water. Start to knead the dough(if it is to watery add flour and continue). Knead for about 4 to 5 minutes, cut the dough in half and put 1 half of the dough in a lightly oiled bowl to rest on the counter for at least 30 minutes, and put the other half in the refrigerator for later use)
Chicken Pesto(with sauted veges)
Pinot Grigio(or any drinkable white wine)
Pesto
1 green pepper
1 onion
1 chicken breast
Garlic Powder
Onion Powder
Salt
Pepper
Basil
Grill Mate’s Montreal Seasoning(optional but definitly recomended)
-Dice your onions and chicken and cut your green peppers into strips then saute your veges. Ok, now put your diced chicken into a medium sized bowl and begin putting your spices in(honestly, I just season the chicken on eyeball, so just put in as much as you'd like.) Now, put your wine over your chicken(don't go to overboard with it, i'd recommend maybe a 1/4 cup but once again, this is something I do by feel.) Alright, i'd recommend you let it sit in the seasonings/wine for a while but it is fine to throw it on the pan right after seasoning. Ok, so once your diced chicken is done cooking, grab a bowl and mix it with your sauted vegetables and about 2 heaping tbs or more of pesto(you can pick some up at Harris Teeter stores. Once again, this is to taste) And now you have your chicken pesto.
Final Stage to the awesome pizza
Alright, grab your pizza dough that has just finished rising and role it thinly out on a floured table. Crank your oven up to 500 and put your pizza dough(without anything on it!!!) in for about 2 to 3 minutes.(Don't worry if your pizza gets air bubbles in it, you can push them down with an oven mit). Take the pizza dough out of the oven and put any decent spaghetti sauce on it(anything without high fructose, soybean oil, or hydrogenated oils. I found that classico is good for not useing that stuff). You can also make your own sauce that i'm sure you can find online. Then add mozzerella cheese and put back into the oven at 425 for about 6 minutes(Don't add the chicken yet! it will overcook and i've found it loses some of its flavor). Take the pizza out, put the chicken pesto with sauted veges on it and pop it in the oven for another 6 minutes. Take the pizza out to cool and enjoy!!!