Chicken and Granny Smith Apple Pizza
That's right, this pizza is Waldorf Salad on a warm, edible plate. Serve with a glass of Chardonnay or fruit tea for lunch.
Makes two 12-inch pizzas
- ½ recipe California Thin Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 1½ cups mayonnaise
- 1 tablespoon coarse mustard
- 2 cups diced poached chicken breast
- 2 cups cored and diced Granny Smith apples
- 1 cup sliced celery
- 1 cup walnut halves
- Salt and pepper to taste
- 2 cups finely shredded sharp Cheddar cheese
Roll or press pizza dough into two thin 12-inch circles, slightly thicker at the edges than in the center. Spread 1 tablespoon olive oil over the bottom of two pizza pans or large quiche pans. Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Preheat oven to 400°. Place pizza pans in the oven and prick in several places with a fork. Bake until crust is browned, about 8 to 10 minutes. Remove from the oven.
Whisk together mayonnaise and mustard. In a large bowl, combine mayonnaise mixture with chicken, apples, celery, and walnuts. Add salt and pepper to taste and mix well.
Spoon chicken salad evenly over the pizza crusts and sprinkle each with 1 cup of Cheddar cheese.
Return pizzas to the oven and bake just until shredded cheese has melted, about 5 minutes. Slice with a sharp knife or pizza wheel and serve immediately. If oven won't accommodate both pans easily, bake pizzas one at a time.
Warmed mayonnaise dishes should be eaten promptly and leftovers either quickly refrigerated or discarded. If you aren't sure you'll need two chicken salad pizzas, leave the extra salad in the refrigerator. You can always spread it on the extra pizza crust and have more pizza in a few minutes.