Thursday, March 15, 2012

Chicken and Veggie Wheat Pizza in Tomato Pesto


3 cups all purpose flour
1 cup wheat flour
2 envelops of fleischmann pizza crust yeast
1 1/3 cup warm water
2/3 cup olive oil
3 tbsp sun dried tomato pesto
1 cup mozzarella cheese
1 tbsp sugar
1/2 chicken breast (seasoned with olive oil, salt, and pepper- bake in medium)
1 red pepper
1 cup large black olives
5 rings of pineapple
10 florets of broccoli

 1. Measure 1 1/3 cup warm water, add yeast, sugar, olive oil leaving 1 tbsp to grease pan and mix until yeast dissolves.

2. Flour into the mixer, pour yeast mixture and mix until incorporated, form a ball, and transfer to greased bowl using some of the olive oil.

3. Form dough to a smooth ball, press evenly in a greased pizza pan or stone, and into the oven for 10 minutes in 400 degrees.

4. Slice veggies, chicken breast, and spread sun dried tomato pesto evenly to crust.

5. Layer veggies, top with mozzarella cheese, and drizzle olive oil on top. In 400 degrees oven. bake for 20 minutes until cheese melted and brown.

Note: Precook pizza crust will avoid overcooking veggies. Substitute ingredients according to what you prefer...I go for healthy and light, :)!


  1. Good toppings. I love veggie pizzas, especially when I get it all to myself.

  2. crust texture will no be the same like regular pizza, but this is the only crust and topping that i will veggie pizza too! thanks for the comment.