Chicken Focaccia Pizzas

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 4 tablespoons olive oil, divided
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 4 teaspoons cornmeal
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 2 cups cubed cooked chicken breast
• 2 plum tomatoes, thinly sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Ranch salad dressing, optional

1. In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil, sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly. Cover and let rise until doubled, about 40 minutes.
4. Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400u0b0 for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired.

active dry yeast, warm water, olive oil, sugar, italian seasoning, salt, flour, cornmeal, garlic, basil, chicken breast, tomatoes, olives, mozzarella cheese, parmesan cheese, salad dressing

Taken from www.tasteofhome.com/recipes/chicken-focaccia-pizzas/ (may not work)