Whole-Wheat Chicken & Garlic Pizza

Dough Ingredients

¾ cup warm water
1 package quick-rising yeast
½ teaspoon sugar
1 scant cup whole-wheat flour
1 cup unbleached all-purpose flour
½ tablespoon vital wheat gluten flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 tablespoons cornmeal, for sprinkling on stone

Toppings

2 small chicken breasts, thawed and chopped into 1/2 inch cubes
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 bunch spinach, rinsed and chopped
1/2 cup classico alfredo sauce
1 cup mozzarella cheese
1 oz. sundried tomatoes

Preparation

1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit 10 minutes to dissolve yeast and begin processing.
2. Add whole-wheat flour, all-purpose flour, vital wheat gluten flour, salt, and olive oil. Run mixer on low speed until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.
3. Mix on low until the dough forms a ball and pulls away from the bowl. Then increase the speed to 2 and knead for just 1 minute more.
4. Transfer the dough to a lightly floured surface. Cover with a sheet of plastic wrap and let rest for 20 minutes before rolling. *
5. Meanwhile, preheat oven to 400°F, place a pizza stone on the lowest oven rack and prepare all toppings.
6. In a medium sized frying pan, cook chicken in olive oil for 5 minutes, add garlic and garlic powder and continue cooking until slightly browned, but not too dry. Rinse and chop fresh spinach.
7. Lightly flour your hands. Flatten the dough with your palms, then pick it up and hold it by the edge, rotating the dough in a circle. Lay the stretched dough on the floured surface. Roll the pizza, rotating a quarter turn after a couple rolls. Continue until you have a 12 to 13-inch circle.
8. Sprinkle hot pizza stone with coarse cornmeal and transfer dough to the stone. Quickly spread dough with alfredo sauce and top with half the mozzarella cheese, chicken, spinach, and remaining mozzarella.
9. Bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
10. Top with sundried tomatoes and serve.

*Or store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.