Add quick-cooking chicken cutlets and refrigerated pizza dough to a mix of fresh vegetables for a light and lovely meal.
1 (11-ounce) can refrigerated thin-crust pizza dough
1/4 cup (1 ounce) crumbled blue cheese, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
2 slices applewood-smoked bacon
8 ounces skinless, boneless chicken breast cutlets
1/2 cup quartered cherry tomatoes
2 tablespoons chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avocado
How to Make It
Preheat oven to 425°.
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.
Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.
This is a great pizza! I ended up grilling the dough and putting some mozzarella on right before taking it off the grill, then topping it with the salad. It was just perfect for a light, summer meal on a warm night!
I made a variation of this recipe and it turned out really well! I sliced tomatoes and cut up cooked chicken and baked it on pitas in the oven at 400deg. I used italian style blend cheese and cooked the onions with greens and added that on top. I added fresh basil, italian seasoning, garlic powder, and red pepper flakes and baked it all until warm. this is a great base recipe for homemade pizzas!
Really easy and really good. I had the bacon bits already made, so I opted to grill the chicken breast on our Traeger. I also used whole wheat sandwich thins (great idea healthyhandfuls!) instead of the pizza dough and grilled those before assembly. It is a bit messy to eat, but the flavors are worth it. Definitely adding this to our regular rotation. We had a simple fruit salad to go with it. Very colorful on the plate!
I made this as directed except I took out the avocado (since my family doesn't like it) and replaced the blue cheese with reduced fat feta because I had it on hand. This was delicious!! It reminded me of a flatbread salad I like at a nearby cafe except I think this might have been better. I was surprised how much flavor the little bit of applewood bacon and the dijon dressing added. One of my new favorite recipes!
I really enjoyed this...while my husband liked it, he refused to call it nothing short of "Salad on the Dough", lol. It actually heats up pretty well in the microwave the next day. And I ended up making the 'salad' portion for lunch too-very tasty
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