By JulieVR
An Italian grocery store and deli close to where we live has a freezer full of handmade pizza. Among them is their take on the classic Hawaiian – rather than combine ham and pineapple, they toss roasted chicken and fresh raspberries on a pizza. Sweet-tart raspberries are similar to pineapple on a pizza, and deliciously different. The crust is thin and whole-wheat – easy to make at home, and easy to top with leftover roasted chicken and fresh or frozen berries, if you don’t happen to live close to Peppino’s.
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Whole Wheat Pizza with Chicken & Raspberries
Ingredients
Dough:
- 1 cup warm water
- 1 pkg. (or 2 tsp.) active dry yeast
- 1 tsp. sugar or honey
- 1 3/4 cups whole wheat flour
- 1 cup all purpose flour
- 1 tsp. salt
- 1 Tbsp. olive oil
- 1/2 cup pizza or tomato sauce
- 1-2 cups chopped roasted chicken
- 1/2-1 cup fresh raspberries
- 2-2 cups grated mozzarella
Directions
- To make the dough, in a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. Add 1 1/2 cups of whole wheat flour and 1 cup all-purpose, along with the salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
- Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
- Punch the dough down, cover again and let it rest for 5 minutes. Divide it in half and shape each into a circle and place on a cookie sheet that has been sprinkled with flour or cornmeal.
- Spread the pizza dough with tomato sauce, sprinkle with roasted chicken, raspberries and mozzarella and bake in a preheated 450F oven for 15-20 minutes, until bubbly and golden.
- Makes 2 9″ pizzas.
