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Preheat your oven to 550°F with a baking steel placed inside for at least 45 minutes to an hour to ensure it's thoroughly heated.

Prepare the Green Goddess Dressing: In a blender (such as a Beast blender), combine the fresh spinach, soaked and drained cashews, chopped chives, juice from 1/2 lemon, grated Pecorino cheese, 1/4 cup water, salt, and black pepper. Blend until the mixture is completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency.

Prepare the Green Goddess Salad: In a large mixing bowl, combine the finely chopped green cabbage and chopped English cucumber. Add about 1/2 cup of the freshly blended green goddess dressing to the vegetables. Mix thoroughly until all vegetables are evenly coated. Season the salad with 1/4 teaspoon salt and 1/4 teaspoon granulated sugar, then mix again to combine. Taste and adjust seasoning as desired.

Prepare the Pizza Dough: Lightly flour a clean work surface and your hands. Place the 72-hour pizza dough onto the floured surface. Gently press and stretch the dough from the center outwards, rotating it as you go, until you form a circular pizza base about 12-14 inches in diameter. Be careful not to tear the dough.

Assemble the Pizza (Pre-Baking): Transfer the stretched pizza dough to a lightly floured pizza peel. Evenly distribute the shredded or diced cooked chicken pieces over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded provolone cheese over the chicken, followed by the cubed fresh mozzarella.

Bake the Pizza: Carefully slide the assembled pizza from the pizza peel onto the preheated baking steel in the oven. Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.

Finish the Pizza: Once baked, use the pizza peel to carefully remove the hot pizza from the oven. Drizzle 1 tablespoon of olive oil generously around the crust of the hot pizza.

Add Salad Topping: Immediately top the hot pizza with a large mound of the prepared green goddess salad, spreading it evenly across the surface, leaving the olive oil-drizzled crust exposed.

Garnish and Serve: Grate fresh Parmigiano Reggiano cheese over the green goddess salad topping. Slice the pizza using a pizza cutter and serve immediately while hot.


Preheat your oven to 550°F with a baking steel placed inside for at least 45 minutes to an hour to ensure it's thoroughly heated.

Prepare the Green Goddess Dressing: In a blender (such as a Beast blender), combine the fresh spinach, soaked and drained cashews, chopped chives, juice from 1/2 lemon, grated Pecorino cheese, 1/4 cup water, salt, and black pepper. Blend until the mixture is completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency.

Prepare the Green Goddess Salad: In a large mixing bowl, combine the finely chopped green cabbage and chopped English cucumber. Add about 1/2 cup of the freshly blended green goddess dressing to the vegetables. Mix thoroughly until all vegetables are evenly coated. Season the salad with 1/4 teaspoon salt and 1/4 teaspoon granulated sugar, then mix again to combine. Taste and adjust seasoning as desired.

Prepare the Pizza Dough: Lightly flour a clean work surface and your hands. Place the 72-hour pizza dough onto the floured surface. Gently press and stretch the dough from the center outwards, rotating it as you go, until you form a circular pizza base about 12-14 inches in diameter. Be careful not to tear the dough.

Assemble the Pizza (Pre-Baking): Transfer the stretched pizza dough to a lightly floured pizza peel. Evenly distribute the shredded or diced cooked chicken pieces over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded provolone cheese over the chicken, followed by the cubed fresh mozzarella.

Bake the Pizza: Carefully slide the assembled pizza from the pizza peel onto the preheated baking steel in the oven. Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.

Finish the Pizza: Once baked, use the pizza peel to carefully remove the hot pizza from the oven. Drizzle 1 tablespoon of olive oil generously around the crust of the hot pizza.

Add Salad Topping: Immediately top the hot pizza with a large mound of the prepared green goddess salad, spreading it evenly across the surface, leaving the olive oil-drizzled crust exposed.

Garnish and Serve: Grate fresh Parmigiano Reggiano cheese over the green goddess salad topping. Slice the pizza using a pizza cutter and serve immediately while hot.
