(Apricot-ed) Chicken & Goat Cheese Pizza

Pizza making has become an artistry of sorts. No longer are your only choices pepperoni or sausage. There is so much variety and versatility with a simple crust and cooking technique. We only eat pizza occasionally and this is a "healthier" pizza that is a delicious and satisfying meal. I found a terrific whole wheat dough recipe that I use anytime we make pizza. It tastes even better than regular old white pizza crust. My husband used to scoff at the prospect of a pizza without red sauce...he used to before this pizza, anyway.

Origin:

This is a variation of a Cooking Light Magazine recipe: Peach and Gorgonzola Chicken Pizza

Serves:

2 Healthy Appetites; 4 Smaller Appetites

Ingredients:

Crust:

• 1 cup warm water
• 1 packet of dry yeast (or 2 1/4 teaspoons dry yeast)
• 1 tablespoon honey or agave
• 2-3 cups whole wheat flour

Toppings:

• 1/4 cup apricot preserves
• 1 /8 cup olive oil
• 1/2 cup shredded mozzarella cheese
• 1 cooked chicken breast, sliced
• 4 oz goat cheese
• 1/4 cup balsamic vinegar

Salad:

• 8 oz baby arugula
• 1/4 cup sliced green onions
• 2 Tbsp lemon juice
• 2 tsp honey or agave 

Cooking:

Crust:

1. To activate the yeast, combine the honey/agave, warm water and then sprinkle the yeast in. Let stand for about 10 minutes.

2. Add the flour a little at a time, until you can no longer stir with a spoon, then knead the dough for a couple minutes until you form a shiny ball, it should neither be sticky nor dry. Adjust your flour and water accordingly. Cover and keep in a warm place for about 45 minutes, or until the dough has doubled its size.

3. Punch the dough down and spread onto your pan. The pan should be lightly coated with cooking spray.

Pizza & Toppings:

1. Preheat oven to 415°

2.Mix the olive oil and apricot preserves in a small bowl. Spread this on your pizza crust as your "sauce."

3. Spread the mozzarella cheese over the crust next. Then layer with chicken and chunks of goat cheese.

4. Bake in the oven for about 15 minutes. The crust should be golden brown and the cheese should be starting to brown.

5. While the pizza is cooking, set your balsamic vinegar in a small pot to simmer and reduce. 

6. To prepare the salad, simply mix the lemon juice and honey/agave in a large bowl and toss in your arugula and green onions.

7. When everything is ready to go, slice the pizza into 8 pieces. Drizzle the balsamic reduction on individual pieces (as it will potentially get soggy if you put it over the whole pizza) and top with a generous portion of the arugula salad.

8. Enjoy! 

Notes:

• Using preserves is perfect for the 10 months a year that peaches and apricots just aren't in season. However, when they ARE in season, skip the apricot "sauce" and just add fresh slices of fruit to your toppings. I've also successfully used ripe mango slices on this pizza.
• Use a decent pizza cutter. I have a "traditional" metal cutter and it is junk. I received a fantastic pizza cutter from a teacher's union representative who was trying to recruit me. If your cutter doesn't cut, but pushes the pizza toppings, find a new one. Or join a teacher's union. Ha!
• Gorgonzola cheese can be a very good option for this pizza, especially if you like cheese. Goat cheese is lighter and less pungent, yet still serves it's purpose in cutting the sweetness of the apricot. 
• The whole wheat crust is essential. A white crust would completely change the taste of this dish. Trust me when I tell you that this crust is DELICIOUS. And if you don't trust me, trust my husband- he thinks it's the best!
• I usually try to cook my chicken ahead of time, either earlier in the week or while the crust is rising. It makes prep so much easier.

So, if you are up for a "different" type of pizza, give this one a go. You'll want to keep coming back for more...I promise!

-Carly