Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right? —Robert Pickart, Chicago, Illinois
California Chicken Club Pizza
Test Kitchen tip
Ingredients
- 1 tablespoon cornmeal
- 1 loaf (1 pound) frozen pizza dough, thawed
- 1 cup shredded mozzarella cheese
- 1 cup ready-to-use grilled chicken breast strips
- 4 bacon strips, cooked and crumbled
- 2 cups shredded romaine
- 1 cup fresh arugula
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon pepper
- 1 medium tomato, thinly sliced
- 1 medium ripe avocado, peeled and sliced
- 1/4 cup loosely packed basil leaves, chopped
Directions
- Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edge slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes.
- Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and basil. Serve immediately.
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