Crave Wednesday: Cobb Salad Pizza

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

cooking spray

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

1.  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.  
2. Remove from oven and sprinkle with 1 1/2 Tbsp cheese.
3. Whisk 1 Tbsp oil, vinegar, mustard, and 1/8 tsp pepper in a large bowl.
4. Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan.  Crumble into oil mixture.
5. 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. 
6. Add chicken, tomatoes, and onion to oil mixture.  Toss gently to combine.  
7. Add greens; toss gently.
8. Top crust evenly with chicken mixture, avocado, and 1 1/2 Tbsp cheese.  Cut into 8 pieces.