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Soften yeast in warm water. In mixing bowl stir
together 1 cup of the flour, the sugar, and the
salt; beat in softened yeast and oil. Stir in
enough of the remaining flour to make a
moderately stiff dough. Turn out onto lightly
floured surface; knead 5 to 8 minutes or till
smooth and elastic. Place in greased bowl,
turning once to grease surface. Cover and let
rise in warm place about 1 hour or till double.
Punch down; divide in half. Cover and let rest
10 minutes. On lightly floured surface roll one
portion to a 13-inch circle. Place circle on a
greased 12-inch pizza pan. Combine the 2 eggs,
the cheese, chicken, parsley, chili peppers,
paprika, and onion powder. Spread over dough in
pan. Roll remaining dough tot a 13-inch circle.
Place over filling; trim and flute edges. Prick
top crust with a fork. Cover lightly with foil.
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Bake in 400 degree oven for 55 minutes. Remove
from oven; remove foil. Brush top with the
mixture of remaining egg and water; sprinkle
with poppy seed. Return to oven and continue
baking, uncovered 15 to 20 minutes more. Remove
and cool on wire rack. Wrap in foil and store
in refrigerator or freezer. To serve, unwrap
and cut into wedges. Makes 6 servings
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