Adapted from Shape MagazineBy Erin from Dinners, Dishes and Desserts
Pizza Dough
1/2 cup bread flour
1/2 cup whole-wheat flour
3/4 tsp active dry yeast
1/4 tsp salt
1/2 tsp sugar
6 Tbls cold water
Combine the dry ingredients. Create a well in the middle and add the water. Using your hands to gently combine the dough until it comes together (this can take a couple minutes, it is kind of dry). You can either then knead the dough for 10 minutes or until firm and smooth, or you can put it in your electric mixer. Use the paddle attachment, set on the lowest speed for about 10 minutes. Cover with a dish towel, let it rest for 5 minutes.
Roll the dough out to form a 11 inch circle. Place it on a metal pizza pan with small holes in it. Let rest again for 45 minutes before you add the toppings.
Chicken Burrito Pizza
For the Pizza
Salsa (2 Tbls - 1/4 cup)
Pizza Crust
1 cup mozzarella cheese
1 chicken breast, grilled and diced
4 Tbls black beans (I didn't use these)
1/4 cup thinly sliced red onion
For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
Salt
For the Guacamole
1 large avocado
3 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime
While the dough is resting work on the pico de gallo and the guacamole.
Pico de Gallo - combine tomato, chili, cilantro and onion in small bowl. Season with salt. Squeeze on lime juice if desired. Set aside.
Guacamole - Halve an avocado, remove the pit, and scoop out the flesh onto a plate. Using a fork, mash the avocado. Mix in the onion and seasonings. Squeeze in the lime juice. Taste and adjust the seasoning accordingly.
Preheat oven to 450 degrees. Spread salsa over the prepared dough. Sprinkle with cheese. Top with the chicken, black beans and onions. Bake for 7 to 10 minutes, or until the edges of the crust are golden brown.
Slice pizza and top slice with a spoonful of guacamole and pico de gallo. Enjoy!!
