Spring Chicken Flatbread Pizza

• Wheat Germ Pizza Dough
• .25 ounces active dry yeast
• 1 tablespoon sugar
• 1 cup water at 110 degrees F
• 1/4 cup wheat germ
• 1 cup all-purpose flour (can use bread flour for more rise)
• 1 cup wheat flour
• 1 teaspoon salt
• 2 tablespoons olive oil (for oiling the bowl and cookie sheet)
• Pizza Toppings
• 4 tablespoons olive oil
• 2 medium vidalia onions, sliced
• 1 cup fresh rainbow chard, chopped
• 1 medium cooked chicken breast, cubed
• 1/2 teaspoon fresh rosemary
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh goat cheese, crumbled
• 2 cups fresh baby arugula
• 1 cup fresh spinach
• 1 teaspoon large grain sea salt

1. Pre-heat oven to 400 degrees F.rnIn a small bowl combine yeast, sugar and warm water for approximately 10 minutes until yeast is dissolved and frothy. Mix remaining ingredients (except for the oil) in a medium bowl and add yeast mixture. rnLightly knead until liquid is completely combined to form a sticky ball. Place back in bowl oiled with olive oil. Let sit for 20 minutes to rest. This is a flatbread so the dough is not expected to rise.
2. Roll out on oiled cookie sheet, top with pizza toppings, and place in pre-heated oven for 15 minutes.
3. In a large non stick pan cook onions and a tablespoon of olive oil at medium low heat for 45 minutes until the onions are caramelized, stirring occasionally. rnTransfer to a separate bowl and place chopped chard in pan with more olive oil and a dash of salt. Cook at medium low heat until tender and wilted, about 5 to ten minutes. Transfer to bowl with onions. Repeat with tomatoes until skin is wilted, about two minutes on a higher medium heat. Once tomatoes are removed, add chicken, dash of oil, and rosemary. Cook for just a few minutes.
4. Spread cooked ingredients on prepared crust equally and sprinkle on a liberal amount of goat cheese.
5. Place pizza in heated oven to cook for five minutes. Remove and top with arugula and spinach, a drizzle of the remaining olive oil and a dash of salt. Return to oven for another 10 minutes until greens have wilted down and the crust is slightly golden.

dough, active dry yeast, sugar, water, flour, flour, salt, olive oil, toppings, olive oil, vidalia onions, fresh rainbow chard, chicken, fresh rosemary, cherry tomatoes, fresh goat cheese, fresh baby arugula, fresh spinach, salt

Taken from food52.com/recipes/28810-spring-chicken-flatbread-pizza (may not work)