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1
For the pizza dough: mix the yeast, sugar, and 1/4 cup of the warm water together, and let it sit for 3-4 minutes.
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2
Meanwhile, mix the flour, olive oil, salt and remaining 3/4 cup warm water together in a large bowl.
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3
Add the yeast mixture to flour mixture.
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4
Stir well and then turn out onto a floured surface and knead, adding more flour as needed, for 7-10 minutes until dough is smooth and elastic.
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5
Drizzle some olive oil in a large bowl.
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6
Place the dough in the bowl and turn it over so it is all coated in the oil.
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7
Cover the bowl with a clean dish towel and let the dough rise until double in size (about 1 hour).
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8
Meanwhile, prepare the pizza topping.
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9
Sprinkle chicken pieces with salt and pepper, dredge the pieces in flour, dip them in egg, and then coat them in panko crumbs.
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10
Heat 2 T. olive oil in a large saute pan over medium-high heat.
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11
Working in two batches, brown the chicken pieces, about 2 minutes on each side.
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12
Remove chicken to a plate, add an additional 1T.
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13
oil, if needed, and brown the second batch of chicken.
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14
Preheat oven to 450 degrees F.
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15
Shape the dough onto a baking pan (16 round or 12x18 cookie sheet work).
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16
Leaving a 1 border, poke the middle of the crust multiple times with a fork so it doesnt rise too much in the oven.
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17
Bake for 10 minutes.
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18
Top with pasta sauce, again leaving a 1 border around the outside for the crust.
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19
Top the sauce with chopped basil, chicken, parmesan, mozzarella cheese, and fontina.
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20
Bake for an additional 12-15 minutes, until crust is golden brown.
