Back when Thatboy and I were in college one of our regular "going out" places was California Pizza Kitchen. We didn't have a huge selection of restaurants, and this one was easy. We both had our favorites - Thatboy got a spicy pasta dish and I always got the Tricolore Pizza Salad - a thing crust pizza piled high with a green salad.
It was the beginning of a trend for me. I adore salads on pizza. I even love to take a pita, toast it, and top it with salad at home. The combination is perfect, and a nice warm crust is a much nicer vehicle for food transmission than a fork.
This cobb salad pizza is right up my alley. On top of being a salad atop a pizza, it is my all time favorite salad! I love the cobb, with it's creamy avocado, tangy blue cheese, and smokey bacon. Plus all the greens. I just wish it made for leftovers!
Cobb Salad Pizza (From Cooking Light)
1 can refrigerated thin-crust pizza dough
3 Tbsp crumbled blue cheese, divided
3 tsp extra-virgin olive oil, divided
1 Tbsp white wine vinegar
1/2 tsp Dijon mustard
1/4 tsp black pepper, divided
2 applewood-smoked bacon slices
8 oz skinless, boneless, chicken breast
1/2 cup quartered cherry tomatoes
2 Tbsp chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced, peeled avocado
- Preheat oven to 425. Unroll dough on a baking sheet coated with cooking spray. Pat dough into a 14x12 inch rectangle. Lightly coat dough with cooking spray. Bake for 8 minutes.
- Remove from oven and sprinkle with 1 1/2 Tbsp cheese.
- Whisk 1 Tbsp oil, vinegar, mustard, and 1/8 tsp pepper in a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Crumble into oil mixture.
- Sprinkle chicken with pepper and add to the pan. Cook 4 minutes on each side until done. Remove chicken from pan and chop into 1/2 inch pieces.
- Add chicken, tomatoes, and onion to oil mixture. Toss gently to combine.
- Add greens; toss gently.
- Top crust evenly with chicken mixture, avocado, and 1 1/2 Tbsp cheese. Cut into 8 pieces.