1 cup warm water
1 pkg. (or 2 tsp.) active dry yeast
1 tsp. sugar or honey
1 3/4 cups whole wheat flour
1 cup all purpose flour
1 tsp. salt
1 Tbsp. olive oil
1/2 cup pizza or tomato sauce
1-2 cups chopped roasted chicken
1/2-1 cup fresh raspberries
2-2 cups grated mozzarella
To make the dough, in a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. Add 1 1/2 cups of whole wheat flour and 1 cup all-purpose, along with the salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
Punch the dough down, cover again and let it rest for 5 minutes. Divide it in half and shape each into a circle and place on a cookie sheet that has been sprinkled with flour or cornmeal.
Spread the pizza dough with tomato sauce, sprinkle with roasted chicken, raspberries and mozzarella and bake in a preheated 450F oven for 15-20 minutes, until bubbly and golden.
Makes 2 – 9” pizzas.
.....Ophelia Grace...............Mira Lorne...............Jude Bennett.........Liam Daniel Baines.