Spring Chicken Flatbread Pizza

June  3, 2014
0 Ratings
  • Makes 1 medium pizza
Author Notes

Spring was here and I was craving a pizza with fresh veggies piled high. A while back I had seen a recipe created by the blogger Erin Boyle on Reading My Tea Leaves, for a pizza with caramelized onions, blue cheese, and spring greens. This was my inspiration but seemed a little bare for me, if I wasn't going to have any sauce then I wanted more vegetables and to still have a hit of that tomato yummyness. So i headed to my local farmers market and went from there. This is not your typical pizza, the dough is sweet and soft with a bit of crunch from cooking in oil. —Camihenry

What You'll Need
  • Wheat Germ Pizza Dough
  • .25 ounces active dry yeast
  • 1 tablespoon sugar
  • 1 cup water at 110 degrees F
  • 1/4 cup wheat germ
  • 1 cup all-purpose flour (can use bread flour for more rise)
  • 1 cup wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil (for oiling the bowl and cookie sheet)
  • Pizza Toppings
  • 4 tablespoons olive oil
  • 2 medium vidalia onions, sliced
  • 1 cup fresh rainbow chard, chopped
  • 1 medium cooked chicken breast, cubed
  • 1/2 teaspoon fresh rosemary
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup fresh goat cheese, crumbled
  • 2 cups fresh baby arugula
  • 1 cup fresh spinach
  • 1 teaspoon large grain sea salt
  1. Wheat Germ Pizza Dough
  2. Pre-heat oven to 400 degrees F. In a small bowl combine yeast, sugar and warm water for approximately 10 minutes until yeast is dissolved and frothy. Mix remaining ingredients (except for the oil) in a medium bowl and add yeast mixture. Lightly knead until liquid is completely combined to form a sticky ball. Place back in bowl oiled with olive oil. Let sit for 20 minutes to rest. This is a flatbread so the dough is not expected to rise.
  3. Roll out on oiled cookie sheet, top with pizza toppings, and place in pre-heated oven for 15 minutes.
  1. Pizza Toppings
  2. In a large non stick pan cook onions and a tablespoon of olive oil at medium low heat for 45 minutes until the onions are caramelized, stirring occasionally. Transfer to a separate bowl and place chopped chard in pan with more olive oil and a dash of salt. Cook at medium low heat until tender and wilted, about 5 to ten minutes. Transfer to bowl with onions. Repeat with tomatoes until skin is wilted, about two minutes on a higher medium heat. Once tomatoes are removed, add chicken, dash of oil, and rosemary. Cook for just a few minutes.
  3. Spread cooked ingredients on prepared crust equally and sprinkle on a liberal amount of goat cheese.
  4. Place pizza in heated oven to cook for five minutes. Remove and top with arugula and spinach, a drizzle of the remaining olive oil and a dash of salt. Return to oven for another 10 minutes until greens have wilted down and the crust is slightly golden.

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