Ingredients

• Dough
• 1 package (or 1 tablespoon) active dry yeast
• 1 cup warm water (105-110° F
• 2 tablespoons olive oil
• 3 cups toasted corn cereal, finely ground to 3/4 cup
• 1 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon salt


• Toppings
• 1 tablespoon olive oil (plus more for coating pizza crust edge, if desired)
• 1 12-14 oz. jar pizza sauce
• 1 1/2 cups shredded chicken pieces
• 1 14-oz. jar marinated artichoke hearts, drained and halved
• 1 small tomato, chopped
• 1/2 cup thinly sliced yellow or green (or 1/4 cup of each) bell pepper
• 1/4 cup sliced red onion
• 1/4 cup sliced mushrooms
• 1 teaspoon dried oregano
• 1 1/2 - 2 cups shredded mozzarella cheese
• 1/4 cup Parmesan cheese

Directions

Dough
Dissolve yeast in a large mixing bowl with the warm water. Add oil, cereal crumbs, flours and salt. Mix until blended. Move dough to a floured work surface and knead for about 4-5 minutes. Form a ball and place in a large bowl greased with oil. Cover with a towel or plastic wrap and place in a warm area. Allow to rise for about 20 minutes, or until doubled in size.

Pizza
Preheat oven to 425° F. Heat oil in a skillet. When oil is hot, add onions, peppers and mushrooms. Season lightly with salt and pepper and sauté until tender-crisp and lightly browned (2-4 minutes).

Transfer dough ball to a floured surface and roll into a 12-14 inch circle. Note: If you prefer rounded pizza crust edge, simply fold the outer edge of the pizza down (away from the pizza) and under the edge, gently pinching it make it stick. Poke a few holes in the pizza dough with a fork. Spread sauce evenly over crust, then spread the cheese evenly on top. Add chicken, artichoke hearts, tomato, bell pepper(s), onion, mushrooms and oregano. Sprinkle with Parmesan cheese and oregano. If desired, brush some olive oil on the outer edge of pizza dough to add moisture. Bake for 12-15 minutes or until crust is crispy and lightly browned.