Categories: Pizza/flatbread
Ingredients
- 10 oz. refrigerated fresh whole-wheat pizza dough
- 1/4 cup plain Greek yogurt
- 2 tbsp. buttermilk
- 2 tbsp. canola mayo
- 1/2 cup halved cherry tomatoes
- 1/4 cup vertically sliced red onion
- 3 oz. skinless, boneless rotisserie chicken breast, shredded
- 1 1/2 oz. mozzarella cheese, shredded
- 1/2 cup packed arugula
- 1 tsp. olive oil
- 1 oz. blue cheese, crumbled
- 2 bacon slices, cooked and crumbled
- 1 medium-size ripe avocado, chopped
- 1/4 tsp. black pepper
Directions
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Preheat oven to 500. Place a pizza stone or heavy baking sheet in oven (keep pan in oven as it preheats).
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Place dough in a microwave-safe bowl; microwave at HIGH 30 seconds or until room temp. Roll dough into a 14×10-inch rectangle on a large piece of lightly floured parchment paper; pierce dough liberally with a fork. Carefully place parchment paper and dough on preheated pizza stone or baking sheet; bake at 500 for 5 minutes or until crust is lightly browned.
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Combine yogurt, buttermilk and mayo in a bowl; spread over crust, leaving a 1-inch border. Top evenly with tomatoes, onion, chicken, and mozzarella; bake at 500 for 5 minutes. Place arugula and oil in a bowl; toss to coat. Sprinkle arugula mixture, blue cheese, bacon, avocado and pepper over pizza. Cut into 8 slices.