
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.
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.
Preheat the oven to 240°C/475°F, or 220°C fan. Stretch each dough ball into a thin round pizza base and transfer to two baking trays, preferably perforated trays for a crisper crust.
Whisk together the olive oil, tomato puree, red wine vinegar, Dijon mustard, garlic and oregano. Brush a thin layer of this dressing over each base, then scatter the crumbled Stilton evenly on top. Bake for 8-10 minutes, until the crust is crisp and the cheese has melted.
While the pizzas bake, toss the chopped eggs, romaine, cucumber, tomatoes, red onion and shredded chicken with the remaining dressing. Spoon the dressed Cobb salad topping over the hot pizzas, finish with chopped parsley, slice and serve immediately.
For a faster version, use two store-bought pizza bases and start from the dressing step. Let homemade dough rest fully before stretching so it does not spring back. Add the lettuce mixture only after baking to keep it crisp; leftovers are best stored with the salad topping separate from the crust.




