Proof yeast in a measuring cup with lukewarm water.
In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired (see below).
IF USING A BOBOLI whole wheat pizza shell begin directions here:
1 whole wheat pizza crust
8oz of thin chicken breast
4 TBS of low sugar BBQ sauce
1/2 one red onion sliced into rings and or 1/ red pepper sliced and yellow pepper
1/2 cup low fat mozzarella cheese
two pineapple rings
one to two TBS of fresh garlic
pinch of onion powder and garlic powder to sprinkle on chicken before cooking
Sprinkle garlic powder and onion powder over 8 oz of thin chicken breast and cook in a skillet with Pam spray. Once the chicken breast is cooked through, then add 1 TBS low sugar BBQ sauce to the skillet. Slice into small strips or pieces for the pizza.
Slice up two pineapple rings into small pieces.
Next spread two TBS of Low sugar BBQ sauce on the pizza shell and top with chicken, onions, fresh garlic and pineapples. Top with about 1/2 cup of lowfat mozzarella cheese and bake at approximately 450 degrees (depending on oven) for 7 to 10 minutes