Spring Greens Pizza


Prep time30 minutes
Cooking time
Total time30 minutes


Customize this hearty pizza by replacing the chicken with beef, ham, seitan or tempeh; or add a couple tablespoons of pesto, diced sun-dried tomatoes or sliced olives to the sauce. Garnish with shredded Parmesan or crumbled goat cheese.


1 cup
balsamic vinegar (plus 2 Tbsp)
3 tablespoons
olive oil
1 teaspoon
basil, dried
1 teaspoon
oregano, dried
2 tablespoons
garlic (minced)
pizza dough (prepared)
3 ounces
cheese, mozzarella (bocconcini size)
1 tablespoon
vegetable oil
1/2 pound
chicken thigh (or tenderloins, boneless, skinless)
1 can
tomato, fire-roasted (crushed)
3 cups
lettuce, spring mix


Preheat oven to 400 F. In a small saucepan over medium heat, reduce 1 cup of balsamic vinegar to ¼ cup, stirring occasionally. Remove from heat and reserve. Meanwhile, combine the olive oil, basil, oregano and garlic in a small bowl. Let sit 10 minutes. Brush pizza crust with half the olive oil mixture and bake according to package instructions. Slice the fresh mozzarella into thin slices and add to the remaining olive oil mixture. Toss to coat. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium high heat. Add the chicken and brown 2 minutes on each side. Remove the chicken from the pan and reserve. Return the pan to the heat and deglaze with 1 tablespoon water and 2 tablespoons balsamic vinegar. Add the crushed tomatoes and bring to a simmer. Slice the cooked chicken crosswise into 1-inch pieces and add to the tomato mixture. Simmer until sauce has thickened, about 7 minutes. Remove the pizza crust from the oven. Spread the sauce evenly over the crust and top with marinated mozzarella slices. Cut the pizza into four slices and top each with a handful of spring mix. Drizzle each slice with a tablespoon of the balsamic vinegar reduction and serve.


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