January 28th, 2011
Place a pizza stone on the lowest oven rack and preheat to 400°F.
Heat oil over medium heat and sauté the onion until translucent; add garlic and stir until fragrant. Transfer to a large bowl and mix in red peppers, broccoli, chicken, cheeses, one egg plus one egg white (reserve remaining yolk) and red pepper flakes.
Divide dough on a floured surface and roll out one half into a 12-inch diameter (just over ¼-inch thickness). Transfer to a piece of parchment paper if you are using a pizza stone or shallow baking dish and onto a greased sheet pan if not. Pour filling over dough, leaving a 1-inch border. Whisk reserved egg yolk with a spoonful of water and brush around the border.
Roll out remaining dough and place on top. Roll the two borders together, pressing to seal completely. Brush top with remaining egg wash and cut a few slits to let steam escape.
Bake for 40 minutes or until golden brown. (Tip: It should sound hollow when you tap it.) Let cool for 5 minutes before cutting and serving.
Tip: to freeze, cool to room temperature before wrapping with plastic wrap and then a layer of aluminum foil. Prior to serving, defrost in refrigerator overnight
Tip: if reheating, bake in a 375°F oven for 15–20 minutes until crisp and heated through.
478 calories, 16 g fat, 300 mg calcium, 715 mg sodium, 56 g carbohydrates, 3 g fibre, 35 g protein. Excellent source of calcium, folate and iron. Good source of vitamin C and vitamin B12