Ingredients
1/2
cup water
1
tablespoon vegetable oil
3/4
cup Gold Medal™ whole wheat flour
3/4
cup Gold Medal™ all-purpose flour or Better for Bread™ flour
1/2
teaspoon salt
1/4
teaspoon sugar
1 1/4
teaspoons bread machine or quick active dry yeast
1
teaspoon vegetable oil
1/2
lb boneless skinless chicken breasts, cut into 1/8 to 1/4-inch strips
1
medium bell pepper, cut into 1/4-inch strips
1
small onion, sliced
1
cup Old El Paso™ Thick ’n Chunky salsa
2
teaspoons chopped fresh or 1 1/2 teaspoons dried cilantro, if desired
1 1/2
cups shredded Monterey Jack cheese (6 oz)
Preparation
Measure carefully, placing all crust ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes.
Move oven rack to lowest position. Heat oven to 450°F. Grease large cookie sheet or 12-inch pizza pan. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.
Pat dough into 12-inch round on cookie sheet; pinch edge, forming 1/2-inch rim. Spread chicken mixture over dough. Sprinkle with cilantro and cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.
