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

1. Prep the Crust Preheat oven to 450°F. Grease a 14‑inch pizza pan and sprinkle lightly with cornmeal.

2. 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.

3. Add the Toppings Sprinkle the crust with cheese, chicken, and bacon.

4. Bake - Bake until the crust is lightly browned, 10–12 minutes.

5. 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.

6. Finish the Pizza Arrange the dressed salad over the warm pizza. Top with tomato, avocado, and fresh basil.

7. Serve Slice and serve immediately while the crust is warm and the salad is crisp.

Nutrition -

Per Slice

Calories: 260–310 Total Fat: 15–20 g Saturated Fat: 4–6 g Cholesterol: 35–55 mg Sodium: 480–650 mg Carbohydrates: 22–28 g Fiber: 2–3 g Sugars: 2–4 g Protein: 12–16 g