Ingredients
1 package (1/4 ounce) quick-rise yeast1 cup warm water (120° to 130°)1 teaspoon sugar1-1/2 teaspoons salt, divided2-1/2 to 3 cups all-purpose flour2 tablespoons cornmeal1 tablespoon olive oil2 garlic cloves, minced2 tablespoons butter1 teaspoon dried parsley flakes1/4 teaspoon pepper4-1/2 teaspoons all-purpose flour1-1/2 cups 2% milk3 cups cubed cooked chicken breasts2 large tomatoes, chopped2 cups chopped fresh baby spinach4 cups shredded part-skim mozzarella cheese1/2 cup shredded Italian cheese blend1 teaspoon Italian seasoning
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned.
In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.
