Refrigerated pizza crust dough is great for throwing together a quick meal. It's easier to work with the dough straight out of the refrigerator because it gets sticky if it gets too warm. The cornmeal keeps the dough from sticking to the counter as you work with it.

Jennifer Cofield
Recipe by Oxmoor House September 2006

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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Yield:
6 servings (serving size: 1 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • Bake at 425° for 12 minutes or until lightly browned. Cool slightly.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

282 calories; calories from fat 19%; fat 6g; saturated fat 1.7g; protein 20.4g; carbohydrates 37.3g; fiber 0.5g; cholesterol 48mg; iron 2.6mg; sodium 899mg; calcium 37mg.
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