This pizza is a great way to use left over chicken.
3 cups bread flour
5 teaspoons instant or rapid-rise yeast
1 Tablespoon sugar
1 1/2 teaspoon sea salt
2 cups warm water (110 to 115 degrees)
3 Tablespoons olive oil
Using mixer fitted with dough hook, mix flour, sugar, salt, yeast together. Add 1 Tablespoon olive oil to warm water and with mixer running slowly add warm water and 1 Tablespoon olive oil to flour mixture. Continue mixing until dough comes together and forms a ball. (you may need more flour if too sticky or water if too dry but add one tablespoon at a time on either). When dough has formed a ball, pour out onto a floured surface and knead for five minutes forming a smooth dough. With remaining olive oil, pour into a large bowl and then put dough in and coat all sides liberally. Put a sheet of plastic wrap over the top and allow to sit in warm, draft-free area for 2 hours or until doubled in size.
Meanwhile make topping for pizza.
Chop cooked chicken, about 2 cups (this does not have to be exact), into small bite sized pieces.
Slice 4 to 6 Roma tomatoes into thin slices
Shred about 4 cups of cheese (mozzarella, cheddar, whatever you have in your refrigerator or the kinds that your family likes)
Pre-heat oven to 400 degrees.
After dough has risen. Pour out onto floured surface and punch down. Roll dough out into a rectangle the size to fit your 9 x 16 x 2 inch pan allowing enough dough to come up sizes. Sprinkle chicken over the surface of dough then shredded cheese and then top with slices of tomatoes add kosher salt and fresh ground pepper to top and bake at 400 degrees for 15 to 20 minutes or until the crust is golden brown and cheese is melted and bubbly.
You can add additional ingredients for the topping such as olives, peppers, or exchange the chicken for beef, pork or just leave the meat off if you are vegetarian.