We are defrosting our refrigerator and freezer this weekend, so I needed to do something with some food from the freezer for dinner tonight. I had some of this whole wheat pizza dough in the freezer from the last time I made a big batch, as well as some chicken breasts, so I decided to make a grilled chicken pizza. To make it dairy free for Charlie, I roasted some vegetables from the refrigerator and made a balsamic glaze to give the pizza lots of flavor. I put grated parmesan on 3/4 of the pizza for me and Ted.
To save myself time at dinner time, I roasted the vegetables, made the balsamic glaze and grilled the chicken in the morning and just stored it all in the refrigerator. When it came time to make dinner, all I had to do was roll out the pizza dough and top the pizza.
We have a circular pizza pan, but we prefer to use a rectangular cookie sheet. It easier to roll the dough into a rectangular shape, and we like the square-shaped cuts of pizza from a rectangular pan.
To save myself time at dinner time, I roasted the vegetables, made the balsamic glaze and grilled the chicken in the morning and just stored it all in the refrigerator. When it came time to make dinner, all I had to do was roll out the pizza dough and top the pizza.
We have a circular pizza pan, but we prefer to use a rectangular cookie sheet. It easier to roll the dough into a rectangular shape, and we like the square-shaped cuts of pizza from a rectangular pan.
This pizza dough is so easy to prepare and makes enough dough for 2 big pizzas. It freezes really well so I usually freeze half of it for future use. It comes in handy, just like it did tonight!
Balsamic Chicken & Roasted Vegetable Whole Wheat Pizza
Ingredients
Pizza Crust:
3 cups whole wheat flour
2 cups all purpose flour
1 Tbsp sea salt (optional)
1/4 oz active dry yeast
1 Tbsp sugar
2 cups lukewarm water
Grilled Chicken:
1 pound organic free range chicken breasts
Salt, to taste (optional)
Pepper, to taste
Garlic powder, to taste
1 Tbsp olive oil
Roasted Vegetables:
1 small bunch fresh asparagus
1 cup fresh grape tomatoes
2 Tbsp olive oil
Salt, to taste (optional)
Black pepper, to taste
Balsamic Glaze:
1 1/2 cups balsamic vinegar
2 Tbsp brown sugar
1 Tbsp honey
Seasoning Before Baking:
Parmesan cheese, grated, to taste
Salt, to taste (optional)
Black pepper, to taste
Directions
Ingredients
Pizza Crust:
3 cups whole wheat flour
2 cups all purpose flour
1 Tbsp sea salt (optional)
1/4 oz active dry yeast
1 Tbsp sugar
2 cups lukewarm water
Grilled Chicken:
1 pound organic free range chicken breasts
Salt, to taste (optional)
Pepper, to taste
Garlic powder, to taste
1 Tbsp olive oil
Roasted Vegetables:
1 small bunch fresh asparagus
1 cup fresh grape tomatoes
2 Tbsp olive oil
Salt, to taste (optional)
Black pepper, to taste
Balsamic Glaze:
1 1/2 cups balsamic vinegar
2 Tbsp brown sugar
1 Tbsp honey
Seasoning Before Baking:
Parmesan cheese, grated, to taste
Salt, to taste (optional)
Black pepper, to taste
Directions
1. To make pizza dough, place flour and salt in large mixer with dough hook attached. Combine water, yeast and sugar in large measuring cup or small bowl and mix with a fork. Let sit for 5 minutes. Turn mixer on low and slowly add water mixture. Once all water is added, allow dough hook to continue kneading dough for about 3 minutes. If you are not using the dough right away, place in an oiled bowl, cover it and place it in the refrigerator.
2. To prepare the vegetables, preheat oven to 400 degrees. Chop asparagus, into 1-inch pieces and combine in large mixing bowl with grape tomatoes. Add 2 Tbsp olive oil and season with salt and pepper. Mix until vegetables are evenly coated. Spread vegetables on a baking sheet. Place in oven to roast for 20-25 minutes, until softened.
3. To prepare chicken breasts, slice in half to make thinner and season with salt, pepper and garlic powder. Place in large sealable bag with olive oil and manipulate until chicken is evenly coated. Heat grill pan, with top, over medium-high heat. Place chicken on pan and grill for 4-5 minutes per side, or until cooked through. Remove from grill pan and let rest for 5 minutes. Slice into small strips.
4. To make balsamic glaze, combine balsamic vinegar, brown sugar and honey in sauce pan and bring to a boil. Reduce heat and simmer, stirring constantly, for about 20 minutes until thickened (should coat spoon). Remove from heat. Store, covered, in refrigerator until ready to use.
5. Preheat oven to 500 degrees. Grease rectangular cookie sheet with olive oil and roll out pizza dough until thin and in rectangular shape. Place dough on top of cookie sheet and remove excess dough around edges of pan with a knife.
6. Place pizza dough in preheated oven and bake for 7 minutes. Remove from oven and brush crust with 1 Tbsp olive oil. Top with roasted vegetables and grilled chicken. Drizzle with balsamic glaze. Season toppings with salt and pepper. Sprinkle grated parmesan over toppings (I only put on 3/4 of pizza so a portion would be dairy free). Place in oven and bake for 7 more minutes. Remove and let cool for 5 minutes before serving.
2. To prepare the vegetables, preheat oven to 400 degrees. Chop asparagus, into 1-inch pieces and combine in large mixing bowl with grape tomatoes. Add 2 Tbsp olive oil and season with salt and pepper. Mix until vegetables are evenly coated. Spread vegetables on a baking sheet. Place in oven to roast for 20-25 minutes, until softened.
3. To prepare chicken breasts, slice in half to make thinner and season with salt, pepper and garlic powder. Place in large sealable bag with olive oil and manipulate until chicken is evenly coated. Heat grill pan, with top, over medium-high heat. Place chicken on pan and grill for 4-5 minutes per side, or until cooked through. Remove from grill pan and let rest for 5 minutes. Slice into small strips.
4. To make balsamic glaze, combine balsamic vinegar, brown sugar and honey in sauce pan and bring to a boil. Reduce heat and simmer, stirring constantly, for about 20 minutes until thickened (should coat spoon). Remove from heat. Store, covered, in refrigerator until ready to use.
5. Preheat oven to 500 degrees. Grease rectangular cookie sheet with olive oil and roll out pizza dough until thin and in rectangular shape. Place dough on top of cookie sheet and remove excess dough around edges of pan with a knife.
6. Place pizza dough in preheated oven and bake for 7 minutes. Remove from oven and brush crust with 1 Tbsp olive oil. Top with roasted vegetables and grilled chicken. Drizzle with balsamic glaze. Season toppings with salt and pepper. Sprinkle grated parmesan over toppings (I only put on 3/4 of pizza so a portion would be dairy free). Place in oven and bake for 7 more minutes. Remove and let cool for 5 minutes before serving.
What are the nutritional benefits of this meal? Chicken is an excellent source of protein and is rich in B vitamins. Asparagus is high in vitamin K and is also a great source of vitamin A, folate and iron. Tomatoes are an excellent source of lycopene and vitamin C. Balsamic vinegar is rich in polyphenols - a type of antioxidant. Whole wheat flour is less refined than all purpose flour so provides more fiber and nutrients, particularly B vitamins, vitamin E, folic acid, calcium, phosphorous, zinc, copper, and iron.
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