CHICKEN AND SUN-DRIED TOMATO PIZZA

1 (1/4 oz.) pkg. rapid rise active dry yeast
1 1/3 C. warm (about 110ºF) water
4 1/3 C. unbleached flour (divided)
2 tsp. salt
2 T. olive oil
1 C. prepared pasta sauce, or more to taste
1 lb. cooked chicken, chopped
1 green bell pepper, cut into thin slices (divided)
1/4 red onion, thinly sliced (divided)
6 oz. shredded mixed Italian cheese, about 1 1/2 C. (divided), or more to taste

Pour warm water into medium bowl and add yeast.

In large bowl, stir together 4 cups flour and salt.

Stir yeast mixture well, then add oil, and stir. Pour yeast mixture into flour, stirring, until flour is just moistened. Knead dough about 10 minutes on lightly floured surface, gradually working in remaining 1/3 cup flour.

Place dough in lightly greased bowl, cover and let rise in warm place (around 85ºF) until doubled in bulk, about 11/2 hours. Alternatively, refrigerate dough in lightly greased bowl, covered, overnight, then let stand at room temperature 30 minutes.

Punch dough down and divide in half. Pat, push and stretch each half of dough on 14-inch pizza pan coated with vegetable oil spray. Repeat process with other half of dough.

Preheat oven to 400ºF.

In saucepan, stir together sauce and chicken; simmer until chicken is heated through.

Evenly spread half of sauce and chicken over one pan of pizza dough. Top with half of green pepper, onion and cheese. Repeat process with other pan of dough.

Bake in preheated oven 15 minutes, or until cheese browns.

Yields 2 pizzas or 8 servings