Spring Chicken Flatbread Pizza

By Camihenry
June 3, 2014
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Makes: 1 medium pizza

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)
  1. 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.
  2. Roll out on oiled cookie sheet, top with pizza toppings, and place in pre-heated oven for 15 minutes.

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. 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.
  2. Spread cooked ingredients on prepared crust equally and sprinkle on a liberal amount of goat cheese.
  3. 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.

More Great Recipes: