White Pizza with Chicken, Basil, & Olive Oil Glaze

Crust (or use your own favorite crust recipe):

1 pkg active dry yeast
1 cup warm water
2 tbsp cooking oil
1/4 tsp salt
2-3/4 to 3-1/4 cups flour

Toppings:

Olive oil (about 3 tbsp in all)
1 or 2 boneless chicken breasts
1 small onion, chopped
1 clove garlic, chopped
Dash cayenne pepper
Fresh basil, chopped (about 1 tbsp)
1 cup sliced fresh mushrooms
1/2 to 1 cup shredded cheddar cheese
1/2 to 1 cup shredded Swiss cheese

Dissolve yeast in warm water; add oil and salt, and then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes, and then pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.)

Heat 1 tbsp of olive oil in a skillet. Slice chicken breast thin and cook in skillet along with onion, garlic, and cayenne until chicken is cooked
through. Add mushrooms and basil and cook another minute or two.

Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet. Bake at 375 degrees until crust is golden (10-12 minutes).


Topping amounts are approximate; adjust proportions of cheese, chicken, and vegetables to suit your preference.