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Shredded Chicken and Walnut Pizza
15 min Prep Time
80 min Cook Time
95 min Total Time
8 Servings
356 Calories
38 g Carbohydrates
11 g Total Fat
20 g
Ingredients
For Pizza:
- 4 teaspoons olive oil, divided
- 1 tablespoon cornmeal
- 1 whole-wheat pizza dough portion
- ½ cup red onion
- 6 ounces (1½ cups) shredded sharp white cheddar cheese
- 3 cups shredded cooked chicken
- 2 tablespoons chopped walnuts
- ¼ cup chopped dried dates
- 2 tablespoons maple syrup
- 2 cups fresh arugula
For Whole-Wheat Pizza Dough:
- 1½ cups whole-wheat flour
- 1 cup bread flour
- 1 envelope active dry yeast (about 2½ teaspoons)
- ½ teaspoon salt
- 1 tablespoon honey
- 1-1½ cups warm water (105°-110°F)
Instructions
For Pizza:
- Place oven rack in lowest position. Preheat to 450° F.
- Brush baking sheet with 2 teaspoons oil, sprinkle cornmeal.
- Roll dough to fit pan, stretch to cover.
- Brush with remaining oil, top with onion, cheese, chicken, walnuts and dates.
- Bake 10-14 minutes until golden.
- Drizzle with maple syrup, top with arugula.
For Dough:
- Mix flours, yeast and salt in food processor.
- Combine honey and water. Gradually add to flour mixture.
- Knead until soft and elastic.
- Let rise 1-2 hours until doubled.
- Punch down, rest 15-20 minutes before shaping.
Tips + Tricks:
- Dough can be made 24 hours ahead and refrigerated
- Freeze extra dough for 2-3 months
- Let dough come to room temperature before shaping
Recipe Courtesy of Chef Jon Ashton
NUTRITION FACTS
PER SERVING
Calories: 356
Protein: 20 g
Carbohydrate: 38 g
Fiber: 4 g
Total Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 67 mg
Calcium: 21% DV
Sodium: 322 mg
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