Chicken and Pepperoni Pizza with Whole Wheat Crust
Indulge in a delightful fusion of flavors with our Chicken and Pepperoni Pizza, featuring a wholesome whole wheat crust. This recipe offers a guilt-free twist to your traditional pizza, perfectly balancing the spiciness of pepperoni with the tenderness of chicken, all layered on a fibrous and nutritious crust.
Equipment
- Large mixing bowl
- Pizza stone or baking sheet
- Rolling Pin
- Oven
- Pizza Cutter
Ingredients
- 2 cups Whole wheat flour
- 1 packet Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil plus extra for greasing
- 1 tablespoon Honey
- 1 teaspoon Salt
- 1 cup Cooked chicken breast, shredded
- 1/2 cup Pepperoni slices
- 1/2 cup Pizza sauce
- 1 1/2 cups Shredded mozzarella cheese
- 1 teaspoon Dried oregano
- 1/4 cup Red onion, thinly sliced
- 1 cup Bell peppers, sliced
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 475°F (245°C). Lightly grease a pizza stone or baking sheet with olive oil.
- In a large mixing bowl, combine whole wheat flour, yeast, warm water, olive oil, honey, and salt. Knead the mixture until a smooth dough forms, about 7-10 minutes.
- Let the dough rest for 10 minutes, covered with a damp cloth.
- On a floured surface, roll out the dough to your desired thickness, and transfer it to the prepared pizza stone or baking sheet.
- Spread the pizza sauce evenly over the surface of the dough, leaving a small border for the crust.
- Sprinkle half of the mozzarella cheese over the sauce.
- Distribute the shredded chicken and pepperoni slices evenly on top of the cheese.
- Add the sliced red onion and bell peppers over the meat.
- Sprinkle the remaining mozzarella cheese on top, and garnish with dried oregano.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the crust is golden brown.
- Remove from the oven and let it cool for a couple of minutes.
- Garnish with fresh basil leaves, slice, and serve.
Notes
For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
Feel free to add other toppings such as olives, mushrooms, or artichokes as per your preference.
Letting the dough rise for an hour before rolling can create a fluffier crust, though this is optional if time is limited.