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In the food space, I have heard many people refer to 'rustic' food as lazy food. And if that's the case, I'm proud to be labeled as lazy.  Because this pizza... this pizza right here...

Total time

40 minutes




  • 1¾ cups whole wheat pastry flour
  • 1 tsp baking powder
  • supermarket roast chicken, approximately 200g once shredded
  • 1½ cups plain Greek yogurt
  • 1 tbsp olive oil
  • 4 oz boursin cheese (with herbs)
  • 3 medium heirloom tomatoes (sliced)
  • coarse salt and freshly cracked black pepper
  • 4 sprigs fresh thyme, stems removed


  1. Preheat oven to 425 degrees. In a large bowl, mix together flour, baking powder, salt and Greek yogurt until a dough ball forms. Transfer to a baking sheet or pizza stone and press into a ¼-inch thick round and brush olive oil over the top. Bake 5-7 minutes. Remove from the oven. Drop clumps of boursin cheese on the crust, then top with slices of tomato and sprinkle with salt and freshly ground black pepper. Bake an additional 10-12 minutes, then turn the oven to a low broil. Broil 3-4 minutes or until cheese is browned and bubbly. Let slightly cool, then slice into wedges and top with fresh thyme leaves.

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