Peppered Chicken Pizza

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 cups bread flour
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 1 teaspoon salt
• 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

1. 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.
2. 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 375u0b0 for 7 minutes.
3. Meanwhile, in a small bowl, combine the oil, garlic and salt; let stand for 15 minutes. Place peppers and onion on a
4. ; 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.
5. Toss chicken with pepper flakes and remaining oil mixture; place on a
6. . Broil 4 in. from the heat for 5 minutes or until chicken juices run clear.
7. Arrange vegetables and chicken over crust. Drizzle with barbecue sauce; sprinkle with cheeses. Bake for 15-20 minutes or until lightly browned.

active dry yeast, warm water, bread flour, flour, olive oil, sugar, salt, olive oil, garlic, salt, medium green, red onion, chicken, red pepper, hickory smokeflavored, mozzarella cheese

Taken from www.tasteofhome.com/recipes/peppered-chicken-pizza/ (may not work)