I really liked this one. It was something a little different and got me to eat my veggies (I know, I'm a child when it comes to veggies). Plus it actually reheated well, which surprised me with the lettuce and all that on it.
It's based on the California Pizza Kitchen dish, though I don't know that I've actually had that one so I couldn't tell you how they compare. And now CPK has closed in Fresno soooo, road trip? Who wants to come?
- 1 Tbsp cornmeal
- 1 loaf (1 lb) frozen pizza dough, thawed
- 1 cup shredded mozzarella cheese
- 1 cup ready-to-use grilled chicken breast strips
- 4 bacon strips, cooked and crumbled
- 2 cups shredded romaine
- 1 cup fresh arugula
- 1/4 cup mayonnaise
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 1/2 tsp pepper
- 1 medium tomato, thinly sliced
- 1 medium, ripe avocado, peeled and sliced
- 1/4 cup loosely packed basil leaves, chopped
Preheat oven to 450 degrees. Grease a 14-in pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into 13-inch circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken, and bacon. Bake until crust is lightly browned, 10-12 minutes.
Meanwhile, place romaine and arugula in a medium bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest, and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado, and chopped basil. Serve immediately.
Serves 4
Prep Time: 25 minutes
Total Time: 45 minutes
Recipe from Taste of Home
No comments:
Post a Comment