CHICKEN PIZZA

Prep: 15-30 minutes Cook: 10–12 minutes Serving: 4+

a warm, crisp chicken pizza layered with mozzarella, grilled chicken, and bacon, finished with a bright lemon‑dressed romaine and arugula salad, fresh tomato, creamy avocado, and basil for a fresh, savory bite.

INGREDIENTS

crust & base

• 1 tbsp cornmeal

• 1 loaf (1 lb) frozen pizza dough, thawed

cheese & proteins

• 1 cup shredded mozzarella cheese

• 1 cup ready‑to‑use grilled chicken breast strips

• 4 bacon strips, cooked and crumbled

greens & fresh toppings

• 2 cups shredded romaine

• 1 cup fresh arugula

• 1 medium tomato, thinly sliced

• 1 medium ripe avocado, peeled and sliced

• ¼ cup loosely packed basil leaves, chopped

lemon dressing

• ¼ cup mayonnaise

• 1 tbsp lemon juice

• 1 tsp grated lemon zest

• ½ tsp pepper

DIRECTIONS

prep the crust

preheat oven to 450°f. grease a 14‑inch pizza pan and sprinkle lightly with cornmeal.

shape the dough

on a floured surface, roll dough into a 13‑inch circle. transfer to the prepared pan and build up the edges slightly.

add the toppings

sprinkle the crust with mozzarella, chicken, and bacon.

bake

bake until the crust is lightly browned, 10–12 minutes.

make the salad

meanwhile, place romaine and arugula in a large bowl. in a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and pepper. pour dressing over the greens and toss to coat.

finish the pizza

arrange the dressed salad over the warm pizza. top with tomato, avocado, and basil.

serve

slice and serve immediately while the crust is warm and the salad is crisp.