1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115°, no more)
3 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating

Dissolve the yeast in the warm water. Set aside.

By hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.

In a mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.

Lightly oil the mixing bowl, put dough in, and let rise for one hour. Punch dough down and knead a few minutes. Use a roller to flatten it for the pizzas.

Makes (2) 12" pizzas.

Can freeze dough.
12 oz. Boneless, skinless chicken breasts
½ c. Green onion, sliced, divided
2 cloves Garlic, minced
2 Tbsp. White vinegar
2 Tbsp. Soy sauce
3 Tbsp. Vegetable oil, divided
¼ tsp. Cayenne pepper
¼ tsp. Black pepper
1 Tbsp. Cornstarch
1 Tbsp. Water
(1) 12-inch pizza crust (we do homemade dough)
½ c. Monterey jack cheese, grated
½ c. Mozzarella cheese, grated
¼ c. Slivered almonds

Cut chicken into 1-inch pieces (kitchen shears work best). In a large bowl combine ¼ cup of the green onion, minced garlic, vinegar, soy sauce, 2 tablespoons of the oil, and the cayenne and black pepper. Add the chicken pieces; stir to coat. Refrigerate the chicken in the marinade for 30 minutes. Drain, reserving marinade.

Heat remaining tablespoon of oil in a large skillet on medium high; add chicken pieces. Cook and stir about 5 to 7 minutes or until no longer pink. Stir cornstarch into the reserved marinade adding the 1 tablespoon of water. Add to skillet. Cook and stir until thickened and bubbly. Cool and freeze. While chicken is cooking, combine the grated cheeses in a 1-quart bag, the remaining ¼ cup of green onions in a 1-quart bag and the almonds in another 1-quart bag. Tape all three bags together to the package of the Italian bread shell.

To prepare for serving, thaw chicken mixture. Preheat oven to 400-degrees F. Spoon mixture evenly atop bread shell. Sprinkle with cheese. Bake, uncovered, for 12 minutes. Top with slivered almonds. Return to oven for 2 minutes more.