This week I’m featuring family-friendly ways to incorporate extra vegetables into dishes. One of my favorites? Salad pizza! Since we had a pretty busy evening planned, I adapted this Cooking Light recipe using my favorite frozen pizza crust. I first sample Smart Flour‘s crusts at the Gluten-Free Expo last fall, and I’ve been utterly smitten since. They have the best flavor and texture of any packaged gluten-free crust… all without soy, rice, nut or dairy ingredients! I find my in the freezer section of Whole Foods.
The topping doesn’t need any additional cooking, so you can throw this one together very quickly. If you’re dairy-free you can omit the blue cheese, but it does add the characteristic flavor of a true cobb salad.
Gluten-Free Cobb Salad Pizza
adapted from Cooking Light
olive oil, for greasing
1/4 cup (1 ounce) crumbled blue cheese, divided
1 tbs. extra-virgin olive oil
1 tbs. white wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. black pepper, divided
2 slices applewood-smoked bacon
8 oz. skinless, boneless chicken breast cutlets
1/2 cup quartered cherry tomatoes
2 tbs. chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avocadoPreheat oven to 425°.
Lightly coat pizza crust with olive oil. Bake at 425° for 12 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture.
Wipe pan clean with paper towels. Heat pan over medium-high heat. Grease pan with olive oil. Sprinkle chicken with remaining 1/8 tsp. pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tbs. cheese.