Cobb Salad Pizza

Cobb Salad Pizza Recipe
Photo: John Autry; Styling: Mindi Shapiro
Add quick-cooking chicken cutlets and refrigerated pizza dough to a mix of fresh vegetables for a light and lovely meal.


4 servings (serving size: 2 pieces)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 377
Fat 13.9 g
Satfat 3.1 g
Monofat 7.1 g
Polyfat 2.4 g
Protein 21.8 g
Carbohydrate 40.3 g
Fiber 2.6 g
Cholesterol 40 mg
Iron 2.9 mg
Sodium 731 mg
Calcium 57 mg


1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
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


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, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.

4. 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.

5. 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.

Kathryn Conrad,

Cooking Light

August 2010
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