1. Preheat oven to 425°.
2. Unroll dough onto a surface sprinkled with 2 teaspoons cornmeal; cut into 6 rectangles. Place on a baking sheet coated with cooking spray. Lightly brush dough portions with 1 tablespoon dressing; sprinkle evenly with 1 tablespoon cheese.
3. Bake at 425° for 12 minutes or until lightly browned. Cool slightly.
4. Combine chicken and salad mix in a bowl. Add remaining dressing to chicken mixture, tossing to coat, and spoon 1/2 cup chicken mixture evenly over each crust. Sprinkle evenly with remaining 1 tablespoon Parmesan and pepper.
Note: To reduce the sodium, bake your own chicken for this recipe. The sodium will be 756mg.