Chicken, Peppers, and Onion Pizza

The best things come in threes—and that definitely includes pizza toppings.
Skinless, boneless chicken breast and frozen vegetables make this meal a snap to put together


Serves: 8  Prep:  20min |Cook: 20min |Total: 55min 
1 Cup warm water (about 110F)
1 Tablespoon active dry yeast
1 Tablespoob sugan
½ Cup yellow cornmeal
¼ Teaspoon salt
2 Tablespoons oil
2 ½ Cups all-purpose flour
6 Ounces frozen skinned and boned chicken breasts
½ Cup frozen chopped sweet red peppers
½ Cup frozen chopped onions
½ Cup chopped fresh basil
2 Cloves garlic , minced
½ Cup shredded low-fat Monterey jack cheese
½ Cup grated parmesan cheese

1. In a large bowl , combine the water ,yeast and sugar; stir well. Let stand in a warm place for 5 minutes , or until foamy. Stir in the cornmeal, salt and 1 tablespoon of the oil. Stir in up to 2 1 / 4 cups of the flour to make a kneadable dough.
2. Turn the dough out onto a lightly floured surface. Knead, adding more of the remaining 1 / 4 cup flour as necessary , for 10 minutes , or until smooth and elastic . Coat another large bowl with no-stick spray . Add the dough and turn to coat all sided . Cover loosely with a kitchen towel and set in a wam place for 15 minutes.
3. Preheat the oven to 450°F. Coat 2 baking sheets with no-stick spray. Divide the dough in half; roll each half into a 12” circle. Place the circles on the sheets . Brush the surface of each pizza with the remaining 1 tablespoon oil.
4. Thinly slice the chicken and place on the pizza. Top with the peppers, onions, basil and garlic. Sprinkle with the Monterey jack and parmesan.
5. Bake for 20 minutes or until the crusts are golden brown and the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece of chicken.

Nutritional facts : calories 264 cal, fat 5.2 g, saturated fat 21.8 mg, sodium 229.8 mg, carbohydrates 40.1 g, total sugars, 2.6 g, dietary fiber 2.4 g, protein 14.2 g