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Vietnamese Mango & Chicken Pizz’alad

http://www.eatingwell.com/recipes/Vietnamese_mango_chicken_pizzalad.html

From EatingWell:  July/August 2013

This sweet-spicy salad pizza recipe tops a crisp pizza crust with a salad of crunchy cabbage, mango and chicken tossed with a Vietnamese-inspired dressing made with fish sauce and lime juice. Be sure to serve the pizza right after you add the salad on top to keep the crust from becoming soggy. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.

One 12- to 14-inch pizza | Active Time: 1 hour | Total Time: 2 hours

Ingredients

Whole-Grain Pizza Dough

Topping & Salad

Preparation

  1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
  4. To bake pizza and prepare topping & salad: Combine lime juice, 1 tablespoon oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and set aside to marinate while you prepare the pizza.
  5. Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500° for 20 minutes. Want to grill your pizza instead? See Tips below.
  6. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
  7. Brush the dough with the remaining 1 tablespoon oil. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
  8. Meanwhile, add napa and red cabbage, carrot, mint, scallions and pepper to the chicken; toss to combine.
  9. When the crust is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle, top with mango and serve immediately.

Nutrition

Per serving : 366 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 24 mg Cholesterol; 58 g Carbohydrates; 18 g Protein; 6 g Fiber; 517 mg Sodium; 406 mg Potassium

3 1/2 Carbohydrate Servings Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 fruit, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes