Guacamole Chicken Pizza

Ingredients:
1/2 T. active dry yeast
1/4 C. warm water
3/4 C. warm water
1 t. granulated sugar
1 - 1/2 C. all purpose flour
1 t. salt
1 T. olive oil
2 small avacados
Juice of 1 lime
2 cloves garlic, minced
2 roma tomatoes, thinly sliced
1 large chicken breast, cooked and cut into bite size pieces
1 C. shredded mozzarella cheese
salt and pepper

Directions:
Mix the yeast, 1/4 C. warm water and sugar in a small bowl and let sit for 10 minutes. Combine the flour and salt in a separate small bowl. Pour the yeast mixture into a large mixing bowl and add the 3/4 C. warm water. Slowly add the flour and salt mixture, until a stiff dough forms and add the measured olive oil. Knead the dough until it's shiny. Lightly brush the ball of dough with olive oil and place back in the bowl. Cover the bowl with a tea towel and let the dough rise for an hour or until doubled in size.

Meanwhile, place the peeled and pitted avacado flesh in a bowl (I use a pyrex 9x9 dish, as it's easier to mash the avacado on a flat surface). Add the juice of one lime, 2 cloves of minced garlic, a pinch each of salt and pepper and mash the mixture with a potato masher until smooth. Cover and refrigerate, while you prepare the rest of the toppings.

Preheat oven to 425 F. Lightly oil a large pizza pan and set aside. Roll the pizza dough with a rolling pin on a lightly floured surface until it's about 1/4" larger than your pan. Gently lift your dough and place on the oiled pizza pan, rolling in the edges to form an outside crust.

Spread the avacado mixture on the crust, layer with chicken, tomato slices, mushrooms and top with the shredded mozzarella cheese. Place in the preheated oven for 15-20 minutes until the edges and bottom of the crust are nicely browned and the cheese is fully melted.