In a twist on a bread bowl salad, crunchy greens and toppings are piled high on a cheesy pizza "plate."
Bake-Off® Contest 43, 2008
Bob Gadsby
Great Falls, Montana
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2
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tablespoons CRISCO® Pure Olive Oil
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Cornmeal, if desired
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3
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oz thickly sliced pancetta, chopped (3/4 cup)
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5
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cups chopped iceberg or romaine lettuce
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1 1/2
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cups (1/2-inch cubes) skinned rotisserie chicken breast
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3/4
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cup cubed fresh mozzarella cheese
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2
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plum (Roma) tomatoes, chopped (3/4 cup)
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1/4
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cup sun-dried tomatoes in oil, drained and chopped
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3
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tablespoons fresh basil leaves, thinly sliced
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1
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can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
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2
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teaspoons Italian seasoning
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1/2
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cup shredded Asiago cheese (2 oz)
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1/2
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to 3/4 cup red wine vinaigrette dressing
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1/4
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cup crumbled sweet or regular Gorgonzola cheese, if desired
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Basil sprigs
Steps
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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.
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2
In large bowl, mix lettuce, chicken, mozzarella cheese, plum tomatoes, sun-dried tomatoes, sliced basil and pancetta; set aside.
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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.
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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.
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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.
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2
In large bowl, mix lettuce, chicken, mozzarella cheese, plum tomatoes, sun-dried tomatoes, sliced basil and pancetta; set aside.
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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.
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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 INFORMATION PER SERVING
Serving Size: 1 Individual Pizza
- Calories
- 690
- Calories from Fat
- 320
% Daily Value
- Total Fat
- 35g
- 54%
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- Saturated Fat
- 11g
- 54%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 1810mg
- 75%
- Total Carbohydrate
- 55g
- 18%
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- Dietary Fiber
- 2g
- 9%
- Sugars
- 12g
- Protein
- 37g
- 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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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