Ingredients
- ⅔ cup lukewarm water
- 1 teaspoon instant or RapidRise yeast
- 1 teaspoon sugar
- 1¼ cups bread flour or all-purpose flour
- ¾ cup white whole-wheat flour (see Tips) or all-purpose flour
- ½ teaspoon salt
- 3 tablespoons lime juice
- 2 tablespoons canola oil, divided
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 cup shredded cooked chicken (about 8 ounces; see Tips)
- 2 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- ½ cup grated carrot
- ¼ cup chopped fresh mint
- 2 scallions, sliced
- 1 fresh serrano or jalapeño pepper, minced
- 1 mango, chopped
Preparation
- To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
- Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
- To bake pizza and prepare topping & salad: Combine lime juice, 1 tablespoon oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and set aside to marinate while you prepare the pizza.
- Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See Tips below.
- Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
- Brush the dough with the remaining 1 tablespoon oil. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
- Meanwhile, add napa and red cabbage, carrot, mint, scallions and pepper to the chicken; toss to combine.
- When the crust is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle, top with mango and serve immediately.
Source : allrecipes.com
