Ingredients:

  • 2 ¼ tsp active dry yeast
  • 1 cup warm water
  • 1 tbsp honey
  • 3 cups bread flour
  • 1 tsp fine sea salt
  • 2 tbsp extra virgin olive oil
  • 1 can (15 oz) crushed tomatoes
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • ½ tsp salt
  • 1 tbsp olive oil
  • 8 oz shredded mozzarella cheese
  • 1 cup sliced grilled chicken
  • ¼ cup sliced red onion
  • ½ cup sliced bell peppers

Instructions:

  1. Combine 1 cup warm water (105-115°F), 1 tbsp honey, and 2 ¼ tsp active dry yeast in a bowl; stir gently and let sit for 5–10 minutes until foamy.
  2. Stir 2 tbsp extra virgin olive oil, 1 tsp fine sea salt, and 3 cups bread flour gradually into the yeast mixture.
  3. Turn the dough onto a floured surface and knead for about 5 minutes until the texture is smooth and elastic; add flour one tablespoon at a time if the dough is too sticky.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes until it doubles in size.
  5. Prepare the sauce by mixing 1 can (15 oz) crushed tomatoes, 2 cloves minced garlic, 1 tsp dried oregano, ½ tsp salt, and 1 tbsp olive oil.
  6. Preheat the oven to 425°F (220°C) with the baking sheet inside.
  7. Roll out the dough on parchment paper to your desired thickness.
  8. Spread a thin layer of the prepared pizza sauce over the dough, then evenly distribute 8 oz shredded mozzarella cheese, 1 cup sliced grilled chicken, ¼ cup sliced red onion, and ½ cup sliced bell peppers.
  9. Carefully slide the parchment paper onto the hot baking sheet and bake for 12–15 minutes until the edges are dark golden, the cheese is bubbling and golden brown, and the chicken reaches an internal temperature of 165°F (74°C).