Cobb Salad Pizza with Chicken, Egg and Stilton

Name: Cobb Salad Pizza with Chicken, Egg and Stilton
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 160 g cooked chicken, shredded; 2 hard-boiled eggs, roughly chopped; 100 g Stilton, crumbled; 225 g plain flour, plus extra for dusting; 2 tsp instant yeast; 150 ml warm water; 1 tsp golden caster sugar; 2 tsp salt; 4 tbsp extra virgin olive oil; 1 head romaine lettuce, shredded; 1/2 cucumber, deseeded and finely diced; 110 g cherry tomatoes, halved; 1/2 red onion, thinly sliced; 2 tbsp tomato puree; 2 tbsp red wine vinegar; 1/2 tbsp Dijon mustard; 2 clove garlic, crushed; 1 tsp dried oregano; 1 handful fresh parsley, finely chopped

This Cobb salad pizza pairs a crisp homemade crust with tangy tomato vinaigrette, melted Stilton, shredded chicken, eggs and crunchy romaine. It is fresh, savory and ideal when you want the flavor of a hearty salad with the comfort of pizza.

Servings10 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

cooked chicken, shredded
160 g
hard-boiled eggs, roughly chopped
2
Stilton, crumbled
100 g
plain flour, plus extra for dusting
225 g
instant yeast
2 tsp
warm water
150 ml
golden caster sugar
1 tsp
salt
2 tsp
extra virgin olive oil
4 tbsp
romaine lettuce, shredded
1 head
cucumber, deseeded and finely diced
0.5
cherry tomatoes, halved
110 g
red onion, thinly sliced
0.5
tomato puree
2 tbsp
red wine vinegar
2 tbsp
Dijon mustard
0.5 tbsp
garlic, crushed
2 clove
dried oregano
1 tsp
fresh parsley, finely chopped
1 handful

Step-by-Step Instructions

To make the dough, pour 150 ml warm water into a jug, stir in the instant yeast and let it stand for about 10 minutes, until foamy. If using two ready-made pizza bases, skip ahead to baking and topping.

In a large bowl, mix the flour, salt and sugar. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon or clean hands until a rough dough forms.

Lightly oil your hands, shape the dough into a ball and knead it on a lightly floured surface for 5-10 minutes, until smooth and elastic. Lightly oil the bowl, return the dough to it, cover and leave in a warm place for about 1 hour, or until doubled in size.

Knock back the dough to release the air, then divide it into two even balls. Place them on a lightly floured surface, cover with a damp tea towel and rest for 30 minutes so the dough relaxes and stretches easily.