Cobb Salad Pizza

Cobb Salad Pizza
Photo by John Autry

Ingredients

  • ½ cup diced peeled avocado
  • ¼ cup (1 ounce) crumbled blue cheese, divided
  • ½ cup diced peeled avocado
  • ¼ teaspoon black pepper, divided
  • 2 cups lightly packed mixed baby greens
  • 2 cups lightly packed mixed baby greens
  • ½ cup quartered cherry tomatoes
  • + 22 more ingredients
    • ½ teaspoon Dijon mustard
    • 8 ounces skinless, boneless chicken breast cutlets
    • 1 tablespoon extra-virgin olive oil
    • 2 slices applewood-smoked bacon
    • Cooking spray
    • Cooking spray
    • ½ cup quartered cherry tomatoes
    • ½ cup diced peeled avocado
    • 2 tablespoons chopped red onion
    • 2 cups lightly packed mixed baby greens
    • ¼ teaspoon black pepper, divided
    • ¼ cup (1 ounce) crumbled blue cheese, divided
    • 8 ounces skinless, boneless chicken breast cutlets
    • 1 (11-ounce) can refrigerated thin-crust pizza dough
    • 1 (11-ounce) can refrigerated thin-crust pizza dough
    • 2 slices applewood-smoked bacon
    • ½ teaspoon Dijon mustard
    • 1 tablespoon white wine vinegar
    • 2 tablespoons chopped red onion
    • 2 tablespoons chopped red onion
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon white wine vinegar

1. Preheat oven to 425°. 2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside. 3. Combine oil,...

View full recipe at My Recipes

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