Developed by Jack Achenbach, RDN, LD

Pear and Goat Cheese Pizza

Did you know you can make a big batch of dough, divide it up, and freeze it for later use? It's a huge time saver especially when it feels like pizza night! This recipe is more on the sweet side for all you traditional cheese and sauce pizza lovers. Spread with cream cheese and topped with pears, plums, and arugula this is a far cry from Big Gino's famous pies. But if you're looking for something different or a little healthier then this one is for you. 

Servings: 5

Level: Easy

Prep Time: 15 minutes

Ingredients:

Arugula

Golden apples, julienned

Radishes, julienned

Olive oil

Salt & Pepper

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Sriracha

Honey

Garlic

Paprika

White wine vinegar

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Chicken thighs

Butter milk

Salt & Pepper

Eggs

Salad:

6 oz.

2 E.

8 E.

1/2 T.

Pinch

Sauce:

1/4 c.

2 T.

1/4 t.

1/4 t.

2 T.

Chicken:

6 E.

1 c.

1 T.

2 E.

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Flour Mix:

1 c. AP Flour, 1/4 c. Corn starch, 1/2 T. Paprika, 1.5 T. Salt, 1.5 T. Black pepper, 1 T. Onion powder

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Directions:

Salad: Toss together in a small bowl. 

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Sauce: Blend in a blender until combine.

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Chicken: Combine chicken, milk and S&P. Let marinate for 30 minutes. Drain chicken. Coat with flour, then egg, then flour again. Sear in a pan ofhot oil over medium-high heat until crispy and cooked. 

To Serve:

Create a salad nest in the center of a plate. Toss crispy chicken with the sriracha sauce and top.

Cooking note:

If the oil begins to smoke, your pan is TOO HOT! Remove from the burner and allow it to cool off.

Storage Instructions:

Best if consumed day of cooking.