Chicken Focaccia Pizzas Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm water (110 ° to 115 °)
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 (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Ranch salad dressing, optional
Instructions
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).
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.
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.
Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400 ° for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired.
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