Chicken Pizzas Recipe
- CRUST:
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 2 3/4 cups all-purpose flour
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- TOPPING:
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 1/2 pound fresh mushrooms, sliced
- 1 cup diced cooked chicken
- 1 1/2 cups shredded Cheddar cheese
- 2 1/2 cups shredded mozzarella cheese
- In a large mixing bowl, dissolve yeast in water. Add 1-1/2 cups flour, oil, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and roll each half into a 13-in. circle. Place each piece on a lightly greased 12- to 13-in. pizza pan. Combine soup, paprika, oregano, garlic powder, salt and pepper; spread over each pizza. Layer with green pepper, onion, mushrooms and chicken. Combine cheeses; sprinkle over pizzas. Bake at 425 degrees F for 20-25 minutes or until crust is browned and cheese is melted.
