Garden Chicken Pizza
“I do a lot of cooking with my family, and we do homemade pizza a lot. It’s fun, since everyone can choose what they would like on their own pizza,” says Kayla. “I always like to use things from my own garden, such as the spinach, basil, and cherry tomatoes.” She enjoys this with milk and an apple with cinnamon. –Kayla Wayman, age 9, Montana
Makes 1 to 2 servings
Whole-Wheat Pizza Crust:
1/3 cup all-purpose flour
¼ cup whole-wheat flour
¾ teaspoon rapid-rise yeast (from a ¼-ounce packet)
¼ teaspoon salt
¼ teaspoon sugar
½ teaspoon olive oil
¼ cup warm water (105-115°F)
2 tablespoons pizza or tomato sauce
6 fresh spinach leaves
¼ cup sliced leftover grilled chicken breast
¼ cup shredded part-skim mozzarella
4 cherry tomatoes, sliced
2 fresh basil leaves, chopped
- In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, yeast, salt, and sugar. Add the oil and warm water, and stir with a wooden spoon to form a sticky ball. On a lightly floured work surface, knead the dough, dusting with flour as needed, until smooth and elastic, about 4 minutes. Transfer to a medium bowl, cover with plastic wrap, and let rise in a warm place until nearly doubled, about 25 minutes.
- Arrange a rack in the bottom of the oven and preheat to 500°F, or preheat a gas grill.
- Stretch dough to about 9 inches, or in whatever shape you want, and place on a lightly oiled baking sheet.
- Spoon the tomato sauce on top and, using the back of a spoon and leaving a border of at least ½ inch, spread it over the dough. Top with the spinach, chicken, cheese, and fresh tomato. Cook the pizza on the pan in the oven or on the grill, covered, until the crust is crisp and golden and the cheese is bubbly, about 7 minutes. Sprinkle with fresh basil and serve.
Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.