Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ( Proofing the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to integrate. (Begin the chicken as described below, while the sauce is cooking.) Remove from heat and whisk in instant flour to thicken. Mix with an immersion blender, then set aside briefly.
While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.
Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	314.91 Kcal (1318 kJ)
Calories from fat	81.97 Kcal
		% Daily Value*
Total Fat	9.11g	14%
Cholesterol	39.66mg	13%
Sodium	907.41mg	38%
Potassium	438.81mg	9%
Total Carbs	43.24g	14%
Sugars	3.72g	15%
Dietary Fiber	2.99g	12%
Protein	14.3g	29%
Vitamin C	5.6mg	9%
Iron	1.5mg	8%
Calcium	95.1mg	10%

Amount Per 100 g
Calories	149.71 Kcal (627 kJ)
Calories from fat	38.97 Kcal
		% Daily Value*
Total Fat	4.33g	14%
Cholesterol	18.85mg	13%
Sodium	431.4mg	38%
Potassium	208.62mg	9%
Total Carbs	20.56g	14%
Sugars	1.77g	15%
Dietary Fiber	1.42g	12%
Protein	6.8g	29%
Vitamin C	2.6mg	9%
Iron	0.7mg	8%
Calcium	45.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
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sweet

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