DOUGH:

1 cup water
2 tbsp. olive oil or shortening
1 egg
2 chicken bouillon cubes or 2 tsp. salt
4 cups all-purpose flour

Note: Using a Bread machine is easiest or you can do by hand.

Put all ingredients in the bread machine and set for “dough”. If you don’t have a bread machine, mix all ingredients together with a fork (warning: this will take a long time and make your arm muscles very sore!).

Grease a cookie sheet or a 13x9-inch baking pan (for deep dish style). Salt the bottom of the pan (& for a treat, crumble an additional cube of chicken bouillon on the bottom of the pan).

Spread out the dough all the way to the edges and up the sides of the pan. Press with your fingers to make it stick to the sides.

Butter the top of the dough and sprinkle top with garlic powder and salt.

TOPPING:

4-6 pieces boneless skinless chicken breasts
olive oil or butter, for frying
1 (24 oz.) jar Ragu alfredo sauce
shredded Mozzarella cheese
garlic powder, to taste
salt, to taste

Grill the chicken in olive oil or butter. Cube. Pour the entire jar of sauce into the MIDDLE of the dough. Using a large spoon, start in the middle and spread the sauce to the edges in a circular motion. Be sure and get it all the way to the edges. Sprinkle the diced chicken on top of the sauce, making sure it is even all the way around and there is plenty on the edges. Now sprinkle on the Mozzarella cheese. Use as much or as little as you like. I use a lot: I don’t like to see any chicken when I’m done with the cheese. Salt and garlic the top.

For the baking sheet, bake at 350°F for about 30 minutes or until cheese is brown.

For the deep dish, bake at 300°F for about 45 minutes (to make sure the crust is done) or until cheese is brown.

Cut into slices and enjoy!

Submitted by: North Egg