Chicken Pizza Insalata

Chicken Pizza Insalata

Active Time

40 minutes

Total Time

1 hour, 40 minutes

Serving Size



  • 1 lb Bakery fresh pizza dough
  • ¼ cup flour
  • 1 Deli rotisserie chicken
  • 8 oz shredded Italian-blend cheese
  • ½ cup Parmesan peppercorn salad dressing, divided
  • ¼ cup garlic Alfredo (or white pizza) sauce
  • 3 cups mixed salad greens
  • ½ cup diced tomatoes
  • ⅓ cup sliced sweet onions
  • ¼ cup shredded Parmesan cheese


  1. Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete).
  2. Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured surface and roll to desired thickness, then place in pan).
  3. Shred chicken (white meat only, 2 cups). Combine chicken, Italian-blend cheese, and ¼ cup dressing. Spread Alfredo evenly over crust, then top evenly with chicken mixture; bake 18–20 minutes (depending on thickness of pizza) until crust is done and chicken is 165°F. Let stand 5 minutes.
  4. Chop salad greens and place in medium bowl; stir in tomatoes, onions, and remaining ¼ cup dressing until blended. Top pizza with salad mixture; sprinkle with Parmesan cheese. Slice and serve.
  5. Note: For a crispier crust, prebake dough 7–8 minutes. Add sauce and chicken mixture; bake 8–10 more minutes. Top with salad green mixture; slice and serve.

Nutritional information

Amount per ⅛ recipe serving: Calories 430, Total Fat 24.00g, Sat Fat 8.00g, Trans Fat 0.00g, Chol 60mg, Sodium 810mg, Total Carb 32g, Fiber 1.00g, Sugars 3g, Protein 21g, Calc 20%, Vit A 15%, Vit C 6%, Iron 10%