Chicken Pizza Insalata

Ingredients

• 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

Steps

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.