Directions
In your warm water, mix in the entire envelope of yeast. Let sit for 3-4 minutes. You should see bubbles on the side to indicate that it is now activated.
In a stand mixer fitted with a dough hook, add in your flour, salt, and sugar. Give it a quick mix and add in your oil and water with the activated yeast. Mix on medium-high until everything is mixed together, then let it mix on medium-low for 10 minutes.
Once the dough is done, split the pizza dough into 2 halves. Pinch them into balls. Save one ball to be used later or in the freezer for another day (we are only using one dough for this recipe). Oil a bowl and place the other half of the dough in the middle of the bowl. With the leftover oil on the sides, lightly brush the top of the dough ball. Plastic wrap your bowl and place in a warm, dry area for at least two hours. Afterwards, pizza dough should have expanded in size and become very soft.
Preheat oven to 475 degree F.
Lightly dust a clean surface with flour and place your pizza dough in the middle. Rub hands with flour and slowly stretch out the pizza dough with your hands. You can also use a roller also. Place pizza dough on a baking tray, pizza tray, or pizza stone if you have one.
Spread the pesto sauce evenly on your pizza dough, leaving about a 1 inch around the perimeter for the crust. Top evenly with the chicken, onions, black olives, and cheese.
Bake in the oven for 18-20 mins making sure to rotate your tray halfway through. Top with some fresh basil and enjoy!
Ingredients
1 servings
8 slices
- Amount per serving
- Calories205
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 18mg6%
- Sodium 131mg6%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Total Sugars 0g
- Protein 9g
- Potassium 36mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In your warm water, mix in the entire envelope of yeast. Let sit for 3-4 minutes. You should see bubbles on the side to indicate that it is now activated.
In a stand mixer fitted with a dough hook, add in your flour, salt, and sugar. Give it a quick mix and add in your oil and water with the activated yeast. Mix on medium-high until everything is mixed together, then let it mix on medium-low for 10 minutes.
Once the dough is done, split the pizza dough into 2 halves. Pinch them into balls. Save one ball to be used later or in the freezer for another day (we are only using one dough for this recipe). Oil a bowl and place the other half of the dough in the middle of the bowl. With the leftover oil on the sides, lightly brush the top of the dough ball. Plastic wrap your bowl and place in a warm, dry area for at least two hours. Afterwards, pizza dough should have expanded in size and become very soft.
Preheat oven to 475 degree F.
Lightly dust a clean surface with flour and place your pizza dough in the middle. Rub hands with flour and slowly stretch out the pizza dough with your hands. You can also use a roller also. Place pizza dough on a baking tray, pizza tray, or pizza stone if you have one.
Spread the pesto sauce evenly on your pizza dough, leaving about a 1 inch around the perimeter for the crust. Top evenly with the chicken, onions, black olives, and cheese.
Bake in the oven for 18-20 mins making sure to rotate your tray halfway through. Top with some fresh basil and enjoy!