Chicken Chipotle Pizza
Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Ingredients
Crust:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 to 130°F)*
- 3 tablespoons oil
Toppings:
- 1/4 cup pizza sauce
- 1/4 cup adobo sauce
- 1 chipotle chile in adobo, chopped
- 6 to 8 ounces /250 g cooked chicken (about 2 cups), diced
- 1/2 cup chopped red onions
- 1 green bell pepper, chopped
- 1 to 2 cups (4 to 8 ounces) crumbled queso fresco cheese
Method
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Combine pizza sauce, adobo sauce and chopped chipotle; spread over crust. Top with chicken, onions and green bell pepper. Sprinkle with cheese.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
