Grilled Chicken, Arugula and Blue Cheese Pizza
Crispy-edged pizza topped with warm grilled chicken, sautéed sweet onions, peppery arugula, and crumbled blue cheese, finished with a balsamic drizzle. The warm chicken gently wilts the fresh greens while maintaining their bright flavor. Olive oil and fresh lemon juice brighten the composition.
Ingredients
- 1 prepared pizza crust
- 2 grilled chicken breasts
- 1 cup baby arugula
- 1 sweet onion, sliced
- ⅓ cup blue cheese
- 4 tablespoons olive oil
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ cup cornmeal
- fresh ground pepper(optional)
- 2 teaspoons balsamic vinegar
- 2 teaspoons lemon juice
Instructions
- 1
Bring pizza crust to room temperature in a medium bowl.
- 2
Preheat oven to 400 degrees.
- 3
Drizzle crust with olive oil and turn to coat. Add oregano and garlic powder, continuing to turn until combined.
- 4
Coat a cookie sheet with cornmeal and press dough into a circle.
- 5
Bake crust until lightly brown, poking with a fork if bubbles form.
- 6
While crust bakes, sauté sliced onion in olive oil until soft and golden.
- 7
Remove crust from oven and drizzle with olive oil.
- 8
Top with sautéed onions, then arugula.
- 9
Drizzle with olive oil and lemon juice.
- 10
Top with sliced chicken, then crumble blue cheese over.
- 11
Season with fresh ground pepper.
- 12
Just before serving, drizzle with balsamic vinegar.
- 13
Slice and serve.
Tips
Warm grilled chicken wilts arugula slightly while preserving its peppery bite.
Add balsamic vinegar just before serving to preserve its acidity.
Poke dough with fork during baking to prevent large bubbles.
Low-fat Caesar dressing can replace balsamic vinegar as finishing drizzle.
Good to Know
Store leftover pizza covered in refrigerator up to 2 days. Reheat in 350F oven for 5 minutes.
Sauté onions up to 4 hours ahead. Prepare pizza crust through initial bake, cool, and store at room temperature up to 8 hours.
Serve immediately after assembling and adding balsamic vinegar to maintain arugula texture and cheese temperature.
Common Mistakes
Do not skip poking dough with fork to avoid large air bubbles that prevent even toppings.
Do not add balsamic vinegar before serving to avoid sogginess and loss of acidity.
Do not skip the warm chicken step to avoid losing the wilting effect that melds flavors.