Italian Chopped Salad Pizzas

Name: Italian Chopped Salad Pizzas
Prep time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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) refrigerated Pillsbury™ Classic Crust 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

16 Ratings

0 Reviews

Prep 40 min
Total 55 min
Ingredients 15
Servings 4

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

By Pillsbury Kitchens

Updated February 18, 2009

Make With

Pillsbury Pizza Crust

Bake-Off® Contest 43, 2008

Bob Gadsby
Great Falls, Montana

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) refrigerated Pillsbury™ Classic Crust 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

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.

Nutrition Facts

Serving Size: 1 Individual Pizza

Calories: 690

Calories from Fat: 320

Total Fat: 35g; 54%

Saturated Fat: 11g; 54%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 1810mg; 75%

Potassium: 550mg; 16%

Total Carbohydrate: 55g; 18%

Dietary Fiber: 2g; 9%

Sugars: 12g

Protein: 37g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 20%; 20%

Calcium: 35%; 35%

Iron: 25%; 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;