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Cobb Salad Pizza

Cobb Salad Pizza

"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Course Main Course
Cuisine American
Keyword Cobb Salad
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 526kcal
Cost $8-12





  • 4 Chicken thighs boneless, skinless
  • 6 slices Bacon
  • 2 cups Mozzarella cheese
  • ½ cup Blue cheese
  • 4 Eggs hard boiled
  • 1 Avocado
  • ½ cup Lettuce
  • ½ cup Grape tomatoes
  • 2 tbsp Chives
  • 2 tbsp Red wine vinaigrette instructions below*
  • 1 tbsp Olive oil
  • 1 tsp White vinegar
  • ½ tsp Salt
  • ¼ tsp Black pepper


  • 2 cups Sourdough starter active
  • 1 cup Bread flour
  • 1 tsp Salt


  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp Salt
  • ¼ tsp Black pepper



  • Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.
  • Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).


  • Bake bacon in oven on parchment paper lined baking pan at 420 degrees F. for 15 minutes, then flip. Cook bacon an additional 5 minutes, or until cooked (make sure not to overcook it because it will be cooking in the oven for an additional 10 minutes on the pizza). Remove bacon and drain on paper towel lined plate. Let cool, then chop into bite sized pieces, reserve 1 cup.
  • Place chicken on plate. Add tbsp. of oil, salt and pepper, coating both sides of the chicken. Pan roast chicken on medium-high heat 6-8 minutes each side, or until no longer pink inside. Remove from pan, let cool, then chop into bite sized pieces, reserve 2 cups.
  • Preheat oven to 550°F with baking steel or pizza stone inside the oven.
  • Add eggs to pot and cover with cold water, then add a dash of salt and vinegar. Bring to a boil, turn off heat and cover. Let sit for 12 minutes. Remove eggs with a a slotted spoon and transfer to a large bowl with ice water. Let sit for 15 minutes. Remove with slotted spoon. Peel, rinse and quarter eggs.
  • Remove skin and pit from avocado and slice. Chop lettuce and chives, and halve tomatoes.
  • Make red wine vinaigrette: mix 2 tbsp. olive oil, 1 tbsp. red wine vinegar, 1 tsp. dijon mustard, ½ tsp. salt, ¼ tsp. black pepper.
  • Grate mozzarella cheese. Crumble blue cheese.
  • Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
  • Add red wine vinaigrette, mozzarella cheese, chicken, bacon and blue cheese. Pat down the toppings before putting into the oven.
  • Bake pizza at 550 degrees F. for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
  • Remove pizza from oven with pizza peel. Let cool for 5 minutes. Top with avocado, lettuce, grape tomatoes, chives and hard boiled eggs. Slice it up!



Calories: 526kcal | Carbohydrates: 27g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1070mg | Potassium: 393mg | Fiber: 3g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 213mg | Iron: 1mg