Bake-Off® Contest 43, 2008
Great Falls, Montana

Italian Chopped Salad Pizzas

In a twist on a bread bowl salad, crunchy greens and toppings are piled high on a cheesy pizza "plate."

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  • prep time 40 min
  • total time 55 min
  • ingredients 15
  • servings 4
 

Ingredients

2
tablespoons CRISCO® Pure Olive Oil
Cornmeal, if desired
3
oz thickly sliced pancetta, chopped (3/4 cup)
5
cups chopped iceberg or romaine lettuce
1 1/2
cups (1/2-inch cubes) skinned rotisserie chicken breast
3/4
cup cubed fresh mozzarella cheese
2
plum (Roma) tomatoes, chopped (3/4 cup)
1/4
cup sun-dried tomatoes in oil, drained and chopped
3
tablespoons fresh basil leaves, thinly sliced
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2
teaspoons Italian seasoning
1/2
cup shredded Asiago cheese (2 oz)
1/2
to 3/4 cup red wine vinaigrette dressing
1/4
cup crumbled sweet or regular Gorgonzola cheese, if desired
Basil sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Lightly brush large cookie sheet with 1 tablespoon of the oil; sprinkle with cornmeal. In 8-inch skillet, cook pancetta over medium-high heat, stirring occasionally, until crisp; drain.
  • 2 In large bowl, mix lettuce, chicken, mozzarella cheese, plum tomatoes, sun-dried tomatoes, sliced basil and pancetta; set aside.
  • 3 Unroll pizza crust dough; cut into 4 rectangles, using pizza cutter. Place rectangles on cookie sheet. Press each rectangle into 8x6-inch oval, folding over edges of dough to form a rim. Brush remaining 1 tablespoon oil over dough ovals; sprinkle evenly with Italian seasoning and Asiago cheese. Bake 11 to 13 minutes or until crusts are golden brown and cheese is melted.
  • 4 Pour dressing over salad mixture; toss to mix. Mound about 2 cups of the salad mixture onto each pizza crust; sprinkle with Gorgonzola cheese. Garnish with basil sprigs.
  • 1 Heat oven to 425°F. Lightly brush large cookie sheet with 1 tablespoon of the oil; sprinkle with cornmeal. In 8-inch skillet, cook pancetta over medium-high heat, stirring occasionally, until crisp; drain.
  • 2 In large bowl, mix lettuce, chicken, mozzarella cheese, plum tomatoes, sun-dried tomatoes, sliced basil and pancetta; set aside.
  • 3 Unroll pizza crust dough; cut into 4 rectangles, using pizza cutter. Place rectangles on cookie sheet. Press each rectangle into 8x6-inch oval, folding over edges of dough to form a rim. Brush remaining 1 tablespoon oil over dough ovals; sprinkle evenly with Italian seasoning and Asiago cheese. Bake 11 to 13 minutes or until crusts are golden brown and cheese is melted.
  • 4 Pour dressing over salad mixture; toss to mix. Mound about 2 cups of the salad mixture onto each pizza crust; sprinkle with Gorgonzola cheese. Garnish with basil sprigs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Individual Pizza
Calories
690
(
Calories from Fat
320),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
1810mg
1810%;
Total Carbohydrate
55g
55%
(Dietary Fiber
2g
2%
  Sugars
12g
12%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
35%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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