Mediterranean Chopped Salad Pizza

Nutrition Information

Each serving contains approximately 764 calories and 52.0g of protein. Macronutrients include 85.0g carbohydrates and 24.0g fats per serving.

Per Serving

Total

Ingredients

This recipe requires 18 ingredients. All ingredients are commonly available at grocery stores.

• 1.0 lb Whole Wheat Pizza Dough

  fresh or thawed, room temperature before stretching
• 1.0 lb Boneless Skinless Chicken Breast

  seasoned and grilled or baked at 400°F, then diced into bite-sized cubes
• 4.0 oz Part-Skim Mozzarella Cheese

  shredded (approx. 1 cup)
• 2.0 whole Romaine Lettuce Hearts

  washed, dried thoroughly, and chopped into small ribbons
• 15.0 oz Chickpeas (Garbanzo Beans)

  low-sodium, rinsed and drained well
• 1.0 cup Cherry Tomatoes

  quartered lengthwise (to prevent choking hazard)
• 0.5 whole English Cucumber

  diced small
• 6.0 oz Artichoke Hearts

  canned in water, drained and chopped
• 2.0 oz Kalamata Olives

  pitted, sliced or minced
• 0.25 cup Red Onion

  finely diced (soak in water to reduce bite if preferred)
• 0.5 cup Non-fat Plain Greek Yogurt

  whisked for dressing base
• 2.0 oz Feta Cheese

  crumbled
• 1.0 whole Lemon

  juiced (approx 2 tbsp)
• 2.0 tbsp Extra Virgin Olive Oil

  for brushing crust and dressing
• 1.0 tbsp Red Wine Vinegar

  for dressing
• 1.0 tbsp Fresh Dill

  finely chopped
• 2.0 clove Garlic

  minced or grated
• 1.0 tsp Dried Oregano

  crushed between fingers

Instructions

Follow these 7 steps to prepare this dish. Each step includes detailed instructions for best results.

Plating

1. Transfer the hot, golden cheesy crust onto a large wooden serving board or platter.
2. Slice the warm crust into serving-sized squares using a sharp pizza cutter or chef's knife before adding any toppings.
3. In a large mixing bowl, thoroughly toss the cold romaine, chicken, chickpeas, vegetables, and olives with the yogurt dressing until every piece is coated.
4. Pile the dressed salad mixture high onto the center of the sliced crust, allowing it to spread naturally towards the edges while maintaining height.
5. Scatter the crumbled feta and remaining fresh dill over the top for a fresh, vibrant finish.

Family Beverage

Sparkling water with cucumber ribbons and fresh mint leaves

Alcohol Beverage

Chilled Sauvignon Blanc or a crisp dry Rosé

Serving Suggestions

Slice the warm cheesy crust into squares first, then pile the cool dressed salad on top immediately before serving to maintain the temperature contrast.

Notes

Baking the crust until golden and very crisp is essential to support the weight of the fresh salad toppings. Thoroughly dry the greens after washing to ensure the yogurt-based dressing clings well without becoming watery.

Storage

For the best texture, store the components separately rather than assembled. Keep the baked cheesy crust wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Store the chopped salad vegetables, cooked chicken, and dressing in separate airtight containers in the fridge to maintain crunch and freshness. Assemble the salad on top of the reheated crust just before serving.

Freezing

The baked crust and cooked chicken can be frozen successfully, but avoid freezing the fresh salad ingredients or yogurt dressing. Wrap the cooled, baked crust in plastic wrap followed by foil, and place the diced chicken in a freezer-safe bag; store for up to 3 months. Thaw the crust and chicken overnight in the refrigerator before reheating the crust in the oven and assembling the fresh salad.