Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)2-1/2 cups all-purpose flour4 tablespoons canola oil, divided2 teaspoons salt, divided1 teaspoon sugar1 pound boneless skinless chicken breasts, cut into strips2 cups sliced onions2 cups sliced green peppers2 teaspoons chili powder1 teaspoon garlic powder1 cup salsa2 cups shredded Monterey Jack or part-skim mozzarella cheese
Preparation
In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes.
Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425° for 6-8 minutes.
In a large skillet, saute chicken in remaining oil until no longer pink. Add the onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender.
Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted.
