Basic Pizza Crust:
1-3/4 to 2 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)
3 tablespoons Mazola® Vegetable Plus! Oil OR Extra Virgin Olive Oil
1 tablespoon Karo® Light Corn Syrup
1/4 cup chopped sun-dried tomatoes
1/4 cup crumbled cooked bacon
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 cup shredded cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 cup cooked chicken strips, cut into chunks
1/2 cup halved grape tomatoes
2 green onions, thinly sliced
Prepare Basic Pizza Crust: Blend 1-3/4 cups flour, yeast and salt in food processor fitted with metal blade. Stir together water, oil and corn syrup. With food processor running, slowly pour in water mixture. Mix for 30 to 60 seconds or until ball forms. Knead dough on lightly floured surface for 2 minutes, adding remaining flour as needed, until smooth and elastic. Dough is now ready to use. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
NOTE: Dough can be mixed by hand starting with 1 cup flour and stirring in the rest gradually. Knead for about 4 minutes.
Preheat oven to 450°F. Roll pizza dough out to fit greased 12-inch pizza pan.
Combine sun-dried tomatoes, bacon, mayonnaise, mustard and parsley in a small bowl. Stir in 1/2 cup each of cheddar and mozzarella cheeses. Spread mixture on prepared crust. Scatter chicken chunks, grape tomatoes and green onions over pizza. Sprinkle evenly with remaining cheddar and mozzarella cheeses. Bake on bottom oven rack for 14 to 16 minutes until crust is browned and cheese is bubbly.