Yesterday was too hot to be cooking supper here in Kansas. So what do you make when everyone's starving and you need something quick - Cobb Salad Pizza! The August 2010 issue of Cooking Light magazine arrived in our mailbox yesterday and this recipe jumped off the page at me. I've been looking for interesting ways to use up all the greens we've been receiving on our CSA, and this looked like a delicious option.
You can use a store-bought crust, but this whole wheat crust is so easy to prepare in the bread maker. Remember a pizza is as good as it's crust. My dough takes 1 hour and 20 minutes to prepapre in the bread maker.
WHOLE WHEAT PIZZA DOUGH (Bread Maker)
from The Bread Machine Baker
3 teaspoons or 1 package of yeast (I use Bread Machine Yeast)
2 cups bread flour
1 cup whole wheat flour
1 Tablespoon sugar (I used 1 1/2 half packets of Truvia)
2 teaspoons salt
1 cup water (room temperature)
2 Tablespoons olive oil
Place all ingredients in your machine according to the specifications of your machine (mine is always yeast first, followed by flour and the other ingredients). Select the dough cycle and push start.
COBB SALAD PIZZA
adapted from Cooking Light Magazine, August 2010
1 (11-ounce) can refrigerated thin-crust pizza dough (or make your own)
Cooking spray (I used olive oil instead)
1/4 cup crumbled blue cheese, divided
1 Tablespoon extra virgin olive oil
1 Tablespoon white wine vinegar (I used rice wine vinegar)
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper, divided
1 teaspoon Montreal Chicken Spice (I added this ingredient)
2 slices applewood-smoked bacon (I used 4 slices maple bacon)
8 ounces skinless, boneless chicken breast cutlets (I diced them)
1/2 cup quartered cherry tomatoes
2 Tablespoons chopped red onion
2 cups lightly packed mixed baby greens
1/2 cup diced peeled avacado
Preheat oven to 425 degrees. Unroll dough on a baking sheet coated in cooking spray (I used olive oil to coat the pizza pan instead); pat dough into a 14x12" rectangle. Lightly coat dough with cooking spray (I used olive oil instead). Bake at 425 for 8 minutes or until golden. Remove from oven; sprinkl evenly with 2 Tablespoons of the blue 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 any bacon from pan; crumble bacon into oil mixture.
Wipe your pan clean with paper towels. Heat pan over medium-high heat, coating pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper (and I added a teaspoon or so of Montreal Chicken Spice). Add chicken to pan; cook 4 minutes each side until done.
Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avacado, and remaining 2 Tablespoons of cheese. Cut into 8 pieces.
1961 Harper & Brothers
I purchased this book at a garage sale for 50 cents.