Chicken Pesto Pizza

To make whole wheat crust:

This recipe makes 2 medium-large pizzas.

1 tsp white sugar (put this in a large mixing bowl)

1.5 c hot water (add this until sugar is dissolved)

1 T active dry yeast (dump this on top until dry yeast foams slighty, about 3 min.)

1 T Extra Virgin Olive Oil (add in remaining ingredients slowly while mixing)

1 tsp salt

2 c whole wheat flour

1.5 c all-purpose flour

Knead dough for 2 minutes, and break into 2 separate chunks. If dough is sticky, add a dab of olive oil and work dough into 2 thin pizza crusts, which should be medium thickness.

Add toppings and bake at 400 degrees for 20 minutes. Wahla!

Toppings:

Pesto

Spinach

Tomatoes

Chicken (thoroughly pre-cooked)

Parmesan cheese

Pesto seasoning