Italian Chopped Salad Pizzas

Total Time: 53 mins Preparation Time: 40 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• cornmeal, if desired (optional)
• 3 ounces pancetta, thickly sliced and chopped
• 5 cups iceberg lettuce, chopped (or romaine)
• 1 1/2 cups diced skinned rotisserie cooked chicken breasts
• 3/4 cup cubed fresh mozzarella cheese
• 3/4 cup tomato, chopped
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 3 tablespoons fresh basil leaves, thinly sliced
• 1 pillsbury refrigerated pizza dough
• 2 teaspoons italian seasoning
• 1/2 cup asiago cheese, shredded
• 1/2-3/4 cup red wine vinaigrette
• 1/4 cup gorgonzola, crumbled (optional)

Recipe

• 1 heat oven to 425º. lightly brush a cookie sheet with 1 tbsp of oil. sprinkle with cornmeal if desired.
• 2 in an 8" skillet, cook pancetta over med-high heat until crisp. drain.
• 3 in a large bowl mix lettuce, chicken, mozzarella, both tomatoes, basil and pancetta.
• 4 unroll pizza crust dough and cut into 4 rectangles using pizza cutter. place them on cookie sheet and press each one into an 8x6 oval, folding over edges of dough to form a rim.
• 5 brush remaining oil over dough ovals, sprinkle evenly with italian seasoning and asiago cheese. bake 11-13 or until crust is golden and cheese is melted.
• 6 pour dressing over salad and toss to mix. mound about 2 cups of salad onto each crust. if desired, sprinkle with gorgonzola and fresh basil.