American · Dinner
California-Style Pizza (Dairy-Free)
A California-style thin-crust pizza topped with roasted chicken breast, dairy-free mozzarella, sun-dried tomatoes, red onion and fresh arugula. Baked until the crust crisps, then finished with olive oil and lemon juice for brightness and herb-forward flatbread.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
862Calories
66.8gProtein
20.1gFat
108.2gCarbs
17.8gSugar
9.4gFiber
1089mgSodium
128mgChol
3.2gSat Fat
842mgPotassium
156mgCalcium
4.2mgIron
0.6mcgVitamin B12
18.4mgVitamin C
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Season the chicken breast with salt and pepper, then stretch the dough into a thin 10 inch round with a slightly thicker rim.
2
Roast
Roast the seasoned chicken on a small tray at 475°F for 18 minutes until juices run clear and the center reaches 165°F, then rest and slice thin.
3
Build
Spread tomato paste over the base, then scatter dairy-free mozzarella, sun-dried tomatoes, thinly sliced red onion, sliced chicken, minced garlic and dried oregano.
4
Bake
Slide the pizza onto the hot stone and bake at 475°F for 12 to 14 minutes until the crust edges turn golden brown and the underside crisps.
5
Plate
Top the hot pizza with fresh arugula, drizzle with olive oil, squeeze over the lemon juice and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast, boneless and skinless
- 22 individual pizza dough ball, 7 oz (200g)
- 5 oz140g dairy-free mozzarella
- 2 oz56g sun-dried tomatoes
- 11 red onion
- 22 small handful (40g) arugula
- 4 tbsp4 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 11 lemon
- salt and black pepper to taste
