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Recipe by Chef Benjamin Shelton

This is a popular Friday night staple in our house. I usually vary the toppings based on popular demand or what is in the refrigerator at the time – pesto, sun-dried tomatoes, burrata among others have all made appearances. However, this recipe is a simple take a the salad pizza.

Ingredients

Dough

• 6 1/2 cups flour, all purpose or bread
• 2 1/4 cups water
• 1 teaspoon instant dry yeas
• 2 1/2 teaspoons salt

Toppings

• 4 oz grilled chicken breast
• 1/4 cup chopped walnuts
• 3 oz goat cheese
• 1 tablespoon extra-virgin olive oil
• 2 cups spring mix

Directions

Preheat oven to 475 degrees. This can differ based on your oven and what you choose to bake your pizza on.

Place water in mixing bowl. In a separate bowl, mix salt and yeast into flour. Combine flour, salt and yeast mixture into water and mix until all the flour has been incorporated. After flour has been fully incorporated, add oil and knead for about 4 to 5 minutes. Divide dough into 4 equal pieces.

Put dough on a pizza pan or cookie sheet.

Brush dough with olive oil. Scatter grilled chicken breast, walnuts and goat cheese evenly over the pizza. Bake for 10-12 minutes or until browned. Once removed from oven add fresh greens and herbs to taste. Drizzle with balsamic vinegar if desired.

Nutrition Information

Calories: 200 Total carb (g): 20 Dietary fiber (g): 2 Sugar (g): 0 Total fat (g): 9 Sodium (mg): 302 Protein (g): 10