Spring Chicken Flatbread Pizza

Name: Spring Chicken Flatbread Pizza
Ingredients: 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

20 ingredients

5 steps

Ingredients

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

Directions

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.
3

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.
4

Spread cooked ingredients on prepared crust equally and sprinkle on a liberal amount of goat cheese.
5

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.