1 1/2 tbsp olive oil (1/2 tbsp set aside to brush over crust before baking)
Topping
1/2 cup marinara
1 cup feta cheese
1 cup grated mozzarella
2 breast, sliced Italian marinated chicken
1/2 oz fresh oregano leaves, coarsely chopped
1/2 cup marinated artichoke
1/2 cup sliced pepperoncini
1/2 cup sliced pitted Kalamata olives
2 thinly sliced roma tomatoes
1 tsp red pepper flakes
Salt
Pepper
Instructions
Crust:
Dissolve yeast in water: set aside for 5 minutes.
Combine flour, salt, sugar, and oil in bowl; make a well in center.
When mixture is bubbly, pour into center of well. Knead until smooth and elastic.
Roll into ball; cover with damp cloth.
Let rest in warm place for 20 minutes.
Preheat oven to 475. Flatten dough in large circle and transfer to baking stone. Brush with olive oil. Bake for 5 minutes and remove from oven.
Topping:
Marinate chicken breast in Italian dressing over night in the refrigerator.
Cook chicken breast on grill on low for 12 minutes on each side. Slice when completely cooked.
Brush crust with marinara. Evenly apply tomatoes, chicken, artichoke, pepperoncini peppers, olives, and red pepper flakes. Sprinkle with feta and mozzarella cheeses. Sprinkle with salt and pepper as desired. Return to the oven and continue baking on 475 for 15 minutes.
