Shredded Chicken and Walnut Pizza

20 g
38 g
11 g
Total Fat
15 min
Prep Time
80 min
Cook Time


Shredded Chicken and Walnut Pizza

  • 4 teaspoons olive oil, divided  
  • 1 tablespoon cornmeal  
  • 1 whole-wheat pizza dough portion 
  • ½ cup red onion, very thinly sliced 
  • 6 ounces (1 ½ cups) shredded sharp white cheddar cheese 
  • 3 cups shredded cooked chicken  
  • 2 tablespoons chopped walnuts  
  • ¼ cup chopped dried dates  
  • 2 tablespoons maple syrup  
  • 2 cups fresh arugula  

Whole-Wheat Pizza Dough*

  • 1 ½ cups whole-wheat flour or whole-wheat pastry flour  
  • 1 cup bread flour  
  • 1 envelope active dry yeast (about 2 ½ teaspoons)  
  • ½ teaspoon salt  
  • 1 tablespoon honey  
  • 1-1 ½ cups warm water, 105°-110° F  

Nutrition Facts

per serving

Calories: 356
Protein: 20 g
Carbohydrate: 38 g
Fiber: 4 g
Total Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 67 mg
Calcium: 21% DV
Sodium: 322 mg


For the pizza:

  1. Place an oven rack in the lowest position. Preheat oven to 450° F. Brush a rimmed baking sheet (approx. 10x15 inches) with 2 teaspoons oil and sprinkle with cornmeal. Roll dough to size of baking sheet and transfer to sheet. Allow to rest a few minutes; stretch to cover the pan. 
  2. Brush remaining oil on dough; sprinkle with onion, cheddar cheese, chicken, walnuts and dates.  
  3. Bake until bottom is crisp and starting to brown and cheese is melted and bubbling, 10 to 14 minutes. Drizzle with maple syrup and top with arugula.  

For the dough:

  1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.  
  2. Combine honey and water. While the food processor or mixer is running, gradually add 1 cup of the water mixture until the dough forms a ball around the blade or dough hook. Adjust the texture of the dough by adding additional warm water if it is too dry, or a little flour if it is too wet, adding 1 tablespoon of flour at a time. It should have a soft and supple but not sticky texture, and should spring softly to the touch.
  3. Scrape the dough onto a lightly floured surface and knead it a few times by hand to make sure the consistency is still soft but elastic.  
  4. Coat a large bowl with cooking spray. Add the dough; cover with plastic wrap to rest at room temperature 1 to 2 hours.  
  5. After the dough has doubled in size, punch down and flatten on a baking sheet. Preheat oven according to desired recipe. Cover the dough with a kitchen towel and rest an additional 15 to 20 minutes.  

Makes two pizzas.

*Tips + Tricks:

  • The dough can be made 24 hours prior to cooking, if kept refrigerated. 
  • Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes. 
  • Ensure pizza dough is at room temperature for ease in forming the pizza crust. 

Recipe Courtesy of Chef Jon Ashton