• Preparation Time 10 minutes + 10 minute resting
  • Baking Time 20 minutes
  • Makes 4 to 6 servings
  • Freezing Not Recommended; Dough Can Be Refrigerated For Up To 2 Days.

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Ingredients

  • 2 cups Robin Hood® Nutri Flour Blend™ Tastes Like White
  • 1 pkg (2¼ tsp/11 mL) instant quick-rise yeast
  • 1 tsp salt
  • 3/4 cup hot water (120° - 130°F/60° - 65°C)
  • 1 tbsp Crisco® Vegetable or Canola Oil
  • 1/2 cup pizza or pesto sauce
  • 2 cups sliced vegetables, i.e. mushrooms, zucchini, green pepper, red onion
  • 1 sweet red pepper,  thinly sliced
  • 1 1/2 cups cooked chicken strips (about 2 boneless, skinless chicken breasts) or sliced pepperoni
  • 1 1/4 cups shredded mozzarella cheese

Serving Size: 4 to 6 servings

Directions

Serving Size: 4 to 6 servings

  • Preheat oven to 475°F (240°C). Grease a 15” x 10” (38 cm x 25 cm) baking sheet.
  • Combine flour, yeast and salt in large bowl. Stir in water and oil to make soft dough. Transfer to lightly floured work surface; knead for 3 to 4 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
  • Roll dough to 15” x 10” (38 cm x 25 cm) rectangle. Fit into prepared pan. Spread with pizza (or pesto) sauce. Top with vegetables, sweet red pepper and chicken (or pepperoni). Sprinkle with cheese.
  • Bake on bottom rack of preheated oven for 15 to 20 minutes or until crust is crisp.

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