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1
Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes.
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2
Add oil.
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3
Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt.
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4
Process 30 seconds, stopping once to scrape down sides.
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5
Pour 3/4 cup lukewarm water through food chute with processor running. Process until blended and dough is soft.
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6
Turn dough out onto a work surface and knead until smooth, about 2 minutes.
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7
Place in a large bowl coated with cooking spray, turning to coat top.
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8
Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.
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9
Punch dough down.
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10
Sprinkle 1 tablespoon flour over work surface.
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11
Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle.
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12
Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray.
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13
Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk.
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14
Coat dough with cooking spray.
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15
Bake at 450u00b0 for 10 minutes; set aside.
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16
Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
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17
Add chicken, fennel seeds and 1/4 teaspoon salt. Cook, stirring contstantly, until chicken is done.
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18
Drain.
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19
Sprinkle tomato evenly over crust, leaving a 1/2-inch border.
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20
Spread chicken mixture evenly over tomato.
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21
Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza.
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22
Bake at 450u00b0 for 10 minutes.
