Chicken Pizza Insalata

I can’t even begin to capture how rich, creamy, and delicious this pizza tastes.

most is how versatile it is—you can use pre-made pizza dough, flatbread, or whatever base you prefer for homemade pizza. When I use flatbread, I simply add the chicken mixture and warm it in the microwave until it’s hot and bubbly. I’ve found the oven makes the bread too hard and crispy for my taste, so the microwave works much better. I usually pick up the Asiago peppercorn salad dressing from the produce section at my local grocery store.

This pizza is always a hit in my house!

1 lb fresh Bakery pizza dough

1/4 cup flour

1 Deli rotisserie chicken

8 oz shredded Italian-blend cheese

1/2 cup Asiago peppercorn salad dressing, divided

1/4 cup garlic Alfredo (or white pizza) sauce

3 cups mixed salad greens, coarsely chopped

1/2 cup prediced tomatoes

1/3 cup presliced sweet onions

1/4 cup shredded Parmesan cheese

Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time completed).

Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thickness.)

Shred chicken (white meat only; 2 cups). Combine chicken, shredded cheese blend, and 1/4 cup dressing. Spread Alfredo sauce evenly over crust; top evenly with chicken mixture. Bake 18–20 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes.

Chop salad greens and place in medium bowl; stir in tomatoes, onions, and remaining 1/4 cup dressing until blended. Top pizza with salad; sprinkle with Parmesan cheese. Slice and serve.

For best results, prebake pizza dough at 400°F for 10–12 minutes. Add sauce, meat, cheese, and baked toppings; bake 7–10 more minutes or until crust is golden and toppings are thoroughly heated. Toss together salad greens, mix-ins and dressing; place on top of pizza. Slice and serve.