Favorite Recipes of Maverick Swaniel Harrienger

{July 8, 2013}   Cobb Salad Pizza (Cooking Light: Crave! [2013])

1 11-ounce can refrigerated thin crust pizza dough

Cooking spray

3 tablespoons crumbled blue cheese, divided

4 teaspoons extra virgin olive oil, divided

1 tablespoon white wine vinegar

.5 teaspoon Dijon mustard

.25 teaspoon black pepper, divided

2 applewood smoked bacon slices

8 ounces skinless, boneless chicken breast cutlets

.5 cup quartered cherry tomatoes

2 tablespoons chopped red onion

2 cups lightly packed mixed baby greens

.5 cup diced peeled avocado

  1. Preheat oven to 425 degrees F.
  2. Unroll dough on baking sheet coated with cooking spray; pat dough into 14″ x 12″ rectangle.  Lightly coat dough with cooking spray.  Bake at 425 degrees F 8 m.  Remove from oven; sprinkle evenly with cheese 1.5 tablespoons cheese.  Set aside.
  3. Combine 1 tablespoon oil, vinegar, mustard, and .125 teaspoon pepper in large bowl; stir with a whisk.
  4. Cook bacon in large nonstick skillet over medium heat until crisp.  Remove bacon from pan; crumble bacon into oil mix.  Wipe pan clean with paper towels.  Heat 1 teaspoon oil in pan over medium high heat.  Sprinkle chicken with .125 teaspoon pepper.  Add chicken to pan; cook 4 m on each side.  Remove chicken from pan; chop into .5″ pieces.
  5. Add chicken, tomatoes, and onion to oil mix; toss gently to combine.  Add greens; toss gently.  Top crust evenly with chicken mix, avocado, and 1.5 tablespoons cheese.  Cut pizza into 8 pieces.  Serves 4.

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