Craving a delicious, Superfood Pizza!

I would request this for my last meal. SOOOO GOOD!

Whole Grain Artisan Pizza Crust:

You may use an ordinary mixing bowl and mix it all by hand. Otherwise:

To an electric mixing bowl equipped with a dough hook, add

1 1/4 cups warm water (baby bath temperature)

1 T sugar

2 T active dry yeast (or two packets)

3 Tablespoons oil (I use olive oil in this recipe usually)

2 t salt

1/3 cup vital wheat gluten

OPT: 2 T chia seeds, 2 T toasted, salted sunflower seeds, 1/4 cup shelled pumpkin seeds (pipas)

2 cups whole wheat flour.

Mix on high until blended. Scrape down sides with rubber spatula, then turn down to the slowest or next to the slowest speed and mix for 5 minutes.

When finished, let rest for 15 minutes

While dough is relaxing make the sauce:

1 1/4 cups plain yogurt,

1 1/2 Tablespoon ranch dressing mix. (I use Hidden Valley brand if I have it on hand.)

pinch of salt

Mix well, set aside.

For toppings. Medium chop for all:

Heat a medium skillet with 1 T oil on medium high on the stove and add:

2 medium boneless, skinless chicken breasts (1/2 to 1″ pieces)

half a large onion

1/2 bell pepper

1/2 pound of asparagus spears, cut into 1″ pieces. (Discard any woody ends)

Add 2 generous tablespoons of minced garlic

season the chicken with 1/2 teaspoon salt and black pepper (each)

Stir the chicken occasionally so it doesn’t burn, and when it’s cooked through, mix in the veggies. While that cooks, chop:

6 medium mushrooms (I choose Crimini, because they’re a bit firmer)

1 15 oz can artichoke hearts

1 15 oz can (medium) pitted black olives

Grate 5 oz mozzerella cheese

Measure 4 oz (1 cup) of grated parmesan cheese

Spray pizza pan.

For the last two minutes before the chicken is done, add the mushrooms. Turn off when finished.

Press pizza crust to the edges of the large pizza pan (crimp edges if desired)

Spread with yogurt ranch dressing

add sauteed vegetables/chicken

distribute artichokes, olives and a layer of spinach leaves

sprinkle with mozzerella cheese then Parmesan cheese.

Bake 375 oven for 20 minutes until golden and cheese is starting to toast. UMMMMMM An effort well worth it.

Feeds 8 hearty appetites! 1/8 of this heavy, filling pizza has only 480 calories!