2 1/2 to 3 c flour
1 TBSP yeast
1/2 tsp salt
1 c warm water
2 TBSP olive oil
Add water,oil, salt and yeast. Whisk together. Slowly whisk in flour until it becomes too thick to whisk and use a wooden spoon or fold with hands. Dough should be slightly sticky but not too sticky. Cover and set aside. Let it rise for 15-30 minutes.
Preheat over to 425 degrees. Flour counter or table and roll dough onto it in a circle shape. Sprinkle Pizza Stone with cornmeal (if you don’t have it don’t worry, it just makes it seem more original). Place dough on stone, form raised edge for crust, and use fork to poke holes through out the dough. Bake for 10 minutes. Crust should NOT be golden brown or baked all the way through. Remove from oven and leave oven on still.
alfredo sauce (store or homemade)
1 tomato, diced
1 1/2 green onions, chopped
4 chicken tenders (you could use chicken breast, I just had tenders on hand), cooked and diced
1 1/2 c shredded mozzarella cheese
Spread a thin later of alfredo sauce on slightly cooked crust. Sprinkle remaining ingredients over. Bake in oven for 10-20 minutes until cheese is slightly browned (center of pizza could raise up during bake time, but it will go down when it is cooled).