chicken with-a-kick pizza

for the dough
¾ cups warm beer
1 ½ tsp sugar
1 tsp active dry yeast
1 tbs olive oil
¾ tsp salt
1 ½ tsp chilli flakes
2 cups plus 2 tbs flour
2 tsp cornmeal
½ cup pizza sauce
½ pound mozzarella
1 large roasted chicken breast, sliced
½ cup banana pepper rings
½ cup crumbled feta
In a large bowl, whisk together beer, sugar and yeast. Set aside for 5 minutes to proof. When mixture is foamy, add oil, salt and chilli flakes. Add flour and mix with a fork to bring together. Turn out onto a lightly-floured surface, knead for about five minutes, until dough is smooth and elastic.
Place in an oiled bowl and cover with plastic wrap, set aside in a warm place for 90 minutes, until doubled. Punch down and return to a floured surface. Knead a few times. Roll dough into a 12-inch circle. Place on a pizza stone that’s been preheated in a 375F oven and sprinkled with cornmeal.
Spread sauce on dough. Top with 1/3 of the mozzarella, chicken, peppers, feta, then remaining mozzarella. Bake 17 minutes, until cheese begins to brown.