Mediterranean Chicken Pizza

4 bone in, skin on chicken thighs
1 tablespoon salt
1 tablespoon ranch powder
1/4 teaspoon cayenne
1 tablespoon dries basil
1/2 tablespoon dried oregano
1/2 tablespoon garlic powder

2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 tablespoon sugar
1 tablespoon dry active yeast
1/2 tablespoon salt
1 tablespoon basil
1/2 tablespoon oregano
1/4 teaspoon cayenne
1 tablespoon ranch powder
1/2 tablespoon garlic powder
1 1/4 cup very warm water

1 green bell pepper cut into strips
1/2 red,orange and yellow bell pepper cut into strips
3/4 onion cut into slices
1 cup baby spinach leaves
1 recipe creamy dill sauce (this can be found with my Greek style chicken pitas)
Shredder cheese

Pull the skin back on the chicken, but not off all the way. Season the meat and replace the skin, season the skin and place this on a cooling rack over a 13"x9" baking pan. Put this in a 380 degree oven for 35-40 minutes. While the chicken is baking place the flour, wheat bran, sugar, yeast, salt and spices in the bowl for the stand mixer with a hook attachment. Stir this together and add the water slowly until the dough form a soft ball and pulls away from the sides. Leg this run for 5 minutes or until it becomes elastic and smooth. Coat the dough ball with olive oil and place a towel over the bowl and put it in a warm place to rise. While the dough is rising cut the vegetables and make the sauce. When the dough doubles in size punch it down and place it on a lightly floured surface. Roll this out to fit baking pan. Spread the sauce on the dough, place the spinach leaves on it, layer on the onions and peppers. Remove the chicken from the oven and let it cool for a few minutes. Remove the skin from the chief and shred the meat with a fork. Layer the meat onto the pizza and top with shredded cheese. Place this in a 425 degree oven for 20-25 minutes or until golden brown! Pizza is an endless vessel for fun and unique toppings that will keep your family from getting bored with the same old same old! For more on this recipe or any others please email me at alesia.leach@gmail.com