Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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The classic salad is transformed brilliantly into a summer pizza here, thanks to fresh veggies and a dressing-inspired sauce of tangy yogurt, mayo, and buttermilk.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°F. Place a pizza stone or heavy baking sheet in oven (keep pan in oven as it preheats).

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  • Place dough in a microwave-safe bowl; microwave at HIGH 30 seconds or until room temperature. Roll dough into a 14- x 10-inch rectangle on a large piece of lightly floured parchment paper; pierce dough liberally with a fork. Carefully place parchment paper and dough on preheated pizza stone or baking sheet; bake at 500°F for 5 minutes or until crust is lightly browned.

  • Combine yogurt, buttermilk, and mayonnaise in a bowl; spread over crust, leaving a 1-inch border. Top evenly with tomatoes, onion, chicken, and mozzarella; bake at 500°F for 5 minutes. Place arugula and oil in a bowl; toss to coat. Sprinkle arugula mixture, blue cheese, bacon, avocado, and pepper over pizza. Cut into 8 slices.

Nutrition Facts

394 calories; fat 21.2g; saturated fat 4.6g; mono fat 9.8g; poly fat 3g; protein 19g; carbohydrates 36g; fiber 5g; cholesterol 39mg; iron 1mg; sodium 658mg; calcium 147mg; sugars 2g.
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