WEEK 10: Cobb Salad Pizza
Cobb salads are notoriously loaded. What could be more natural than loading up a pizza with those same delicious ingredients? Sounds natural to me!
COBB SALAD PIZZA (SERVES 2)
Use one third of pizza dough (enough for one medium pizza)
- 3 cups spinach leaves - washed, coarsely chopped
- 1 cup mozzarella cheese - shredded
- ½ cup blue cheese - crumbled
- 2 egg - hardboiled, chopped
- 6 green onions - thinly sliced
- 1 tomato - chopped
- 1 pastured chicken breast - cubed
- 6 strips pastured bacon - cooked, crumbled
Preheat oven to 500°. While the oven is heating shape your dough into the desired shape, adding as little flour as possible. Poke several small holes in the crust with a fork to prevent bubbling. Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking. Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes. Add spinach, then half of the blue cheese and mozzarella. Follow by adding the following in any fashion you desire: egg, green onion, tomato, and chicken. Cook for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle cooked bacon over desired area.
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Reader Comments (1)
Why, oh why, do I always check in on your blog on your glorious pizza days? Today it is especially tortuous as I succumbed and had a piece of pizza at Sbarro. How could I succumb to Sbarro when there is a vision of heaven here in your angelic pizza. ( :) I know, I'm laying it on pretty thick. :) I just think your pizzas are amazing!
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