Chicken and Tomato pizza

I have been lazy for years, and make no excuse for the fact that this was my first time of trying an actual yeast-based pizza crust.  I always just made a yeast-free one, thinking it was somehow faster, but it was always quite dense, and not necessarily faster.
There is an overnight-fermented pizza dough that I intend to do next time I think of having pizza 24 hours in advance.  But for tonight, I found a  30-minute dough that I was willing to try.  I’ve pasted the recipe below, too, for convenience sake.

Ingredients

• 1 (.25 ounce) package active dry yeast
  
• 1 cup warm water (110 degrees F/45 degrees C)
  
• 2 cups bread flour * I used 1 cup whole wheat, and 1 cup white flour*
  
• 2 tablespoons olive oil
  
• 1 teaspoon salt
  
• 2 teaspoons white sugar

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
   
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
   
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
   
   Toppings:
   4-5 vine ripened tomatoes (depending on the size)
   1/2 yellow onion
   6 chicken tenders (frozen or defrosted)
   1-2 cloves minced garlic
   1/2  tsp rosemary, ground
   1 tsp oregano
   2 tbsp fresh basil, minced
   1 cup grated mozzarella
   2 tbsp freshly grated parmesan
   2 tbsp Caesar dressing (or Ranch)

While the dough was rising, I thinly sliced half a yellow onion, and sautéed it in olive oil until caramelized, and then added thinly sliced tomatoes, a clove of minced garlic, and a couple of tablespoons of minced basil leaves into the skillet. In a separate skillet, I sautéed chicken tenders with a few pinches of ground rosemary, and oregano and seasoning salt, and when the chicken was cooked through, I sliced it up into small chunks.
Once the dough had risen, I followed step # 3 above,  and then covered the crust first with a couple of tablespoons of Caesar dressing, about 2/3 cup mozzarella, and then all the sautéed ingredients from above, and a bit more mozzarella and grated parmesan.   I baked the pizza about 25 minutes on a pizza stone, and it was good!  I regret that I did not take any pictures, but them’s them apples.

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