chicken tomato basil pizza

I really enjoy using fresh herbs and have been blessed by a handful of people who have donated some to us this summer! Most recently is Tad’s mom via Aunt Carla’s garden. Someday, perhaps, we’ll start a garden of our own or pot some on the deck… not this year.

One of the classic Asayplacey meals is homemade pizza. It’s easy and there are leftovers for lunch! Having super fresh basil on hand I decided to make chicken tomato basil:

CRUST

2 1/4 t active dry yeast

3/4 cup hot water

2 t salt

1 T sugar

1 cup whole wheat flour

1 cup all-purpose flour

2-3 T olive oil

corn meal

Dissolve yeast in water. Mix dry ingredients together (leave out the corn meal). Combine all ingredients together with a fork until dough forms. Knead thoroughly and form a ball (note: to avoid messing the counter, I like to knead in the mixing bowl!). Coat in olive oil. Cover and let rise in a warm place until doubled (20-30 minutes is all depending on location).

On your large baking pan of choice (a stone could be used here as well) brush olive oil and sprinkle enough corn meal to lightly cover. Spread dough out onto pan. Bake at 400° F for about 8 minutes. Remove from oven and add desired toppings. Back in the oven until golden brown… enjoy!

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