Cobb salad pizza
1 14\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 14-inch pizza shell |
| 1 | teaspoon | Fresh garlic, finely chopped |
| 12 | ounces | Mozzarella cheese or more |
| 1 | cup | Fresh tomatoes cubed or more |
| 1 | tablespoon | Parmesan cheese, grated |
| 6 | Fresh basil leaves | |
| Vinaigrette | ||
| 1 | large | Handful torn romaine lettuce OR spinach leaves |
| ½ | cup | Grilled barbecued chicken, shredded |
| ¼ | cup | Bacon bits |
| ¼ | cup | Blue cheese, crumbled |
| ¼ | cup | Corn kernels, blanced |
Directions
COBB SALAD TOPPING
Make a standard pizza with the first 6 ingredients and bake in a 450 degree oven until golden and bubbly.
While pizza is baking, toss the greens in a bowl with some vinaigrette.
When the pie is ready, place it on a serving tray, cut it into the desired number of slices and place the dressed greens on top.
Arrange the shredded chicken in the center and sprinkle with bacon, blue cheese, and corn.
Source: Pizza Today July 1992.