Cajun Chicken and Corn Pizza

Instructions

1. Make the pizza dough. Combine yeast and water in a bowl of a stand mixer. Let this sit until it becomes foamy, about 5-7 minutes. Stir in the salt and olive oil. Gradually add 2 ¼ cups of all-purpose flour to the bowl, stirring after each addition, until a soft dough is formed.
2. Attach the dough hook to the mixer, and knead the dough for 3 minutes, or until it comes together in the center and cleans the sides of the bowl as the mixer runs. Gradually add 1/4 cup of flour to the bowl, and knead for another minute or so, until the dough releases completely from the bottom of the bowl.
3. Transfer the dough into a lightly greased bowl, turning it over to coat. Cover this loosely with a clean kitchen towel and allow it to rise for 1 ½ hour, or until doubled in bulk.
4. Meanwhile, cook the Cajun Chicken. Slice the chicken in half along the center to make 2 thinner fillets. In a bowl, combine paprika, onion powder, garlic powder, salt, oregano, brown sugar and cayenne. Whisk well to combine. Toss the chicken into the mixture, coating well.
5. In a medium skillet, heat olive oil over medium heat, Cook the chicken, for about 3-5 minutes on each side, or until golden and cooked through. Transfer the cajun chicken to a plate. Let cool then cut into little cubes.
6. To make the white pizza sauce, melt butter in a saucepan. Add the flour and using a whisk, stir in the flour and cook until the paste-like mixture is lightly browned. Pour in the milk, and whisk continuously until the mixture thickens. Turn off the heat and stir in the parmesan cheese.
7. Assemble the pizza.  Preheat the oven to 450 F. Lightly grease a 12-inch pizza pan with olive oil. Once the dough has risen, gently deflate it and divide it into 2 equal portions ( This recipe makes two 12-ish inch pizzas. You can freeze the other half for future use). Toss and shape the dough until it widens into a rough circle. Place it into a 12-inch round pizza pan, stretching and patting until it takes the shape of the pan.
8. Spread half of the pizza sauce all over the dough. Sprinkle half the cubed chicken on top, followed by half of the corn. Sprinkle half of the mozzarella. Spoon the remaining pizza sauce in dollops all over the pizza once again. Top with the remaining chicken, corn and mozzarella.

9. Bake the pizza at 425 F for 18 minutes, or until the edges of the dough is lightly golden. Allow the cooked pizza to rest for a few minutes. Slice and enjoy!