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
Whole-Grain Pizza Dough
2/3 cup lukewarm water
1 teaspoon instant or RapidRise yeast
1 teaspoon sugar
1 1/4 cups bread flour or all-purpose flour
3/4 cup white whole-wheat flour (see Tips) or all-purpose flour
1/2 teaspoon salt
Topping & Salad
3 tablespoons lime juice
2 tablespoons canola oil, divided
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon minced garlic
1 cup shredded cooked chicken (about 8 ounces; see Tips)
2 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1 fresh serrano or jalapeño pepper, minced
1 mango, chopped
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.
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.
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.
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.
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.
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).
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.
Meanwhile, add napa and red cabbage, carrot, mint, scallions and pepper to the chicken; toss to combine.
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.
Per serving :
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
Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before rolling out.
Tips: Try using white whole-wheat flour in place of all-purpose flour. It’s made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Poach chicken to quickly cook it for recipes that call for cooked chicken. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup shredded cooked chicken.)
We made and enjoyed a gluten-free pizza crust using King Arthur Flour’s gluten-free bread mix. To order, visit kingarthurflour.com.
To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread with oil from Step 7. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.