Thursday, November 1, 2012

Deconstruction: A New Twist on an Old Favorite

Halloween always seems to be a busy night around here.  The kids parade that we go to starts right around dinner time, and as soon as we get home the trick or treaters are at the door ready for their sugar fix.  Because of this, I knew that I needed something quick and easy for dinner.  Earlier in the week when I was planning our meals, I took an inventory of the freezer.  The frozen pizza crust was taking up way too much space, so pizza went on the list.   Along with the crust,  I had lots of cherry tomatoes, and an avocado.  These simple ingredients inspired me to take the traditional elements in a Cobb Salad and make a Cobb "Salad" Pizza.  I must admit, it was amazing!!  This recipe can easily be transformed into a vegetarian pizza as well...just eliminate the chicken and bacon, or substitute your favorite soy products.  

Cobb "Salad" Pizza

1 whole wheat thin crust pizza shell (Boboli or Artisan)

2 chicken breasts (slice thin for faster cooking)

Italian dressing

1 ripe avocado, diced

1/4 cup halved cherry tomatoes

3tb tomato sauce

1/4 cup blue cheese crumbles

2 tb real bacon pieces (I use Hormel or you could saute and crumble 2 slices of bacon)

1/4 cup shredded mozzarella cheese

***Marinate chicken in Italian dressing at least 30 minutes prior.  

1.  Preheat oven to 375.  While oven is preheating, saute chicken and dressing in a pan.  When chicken is finished cooking, let cool.  Dice chicken into cubes and set aside.  

2.  Coat the pizza shell with 3 tb of tomato sauce and spread the chicken evenly over the sauce.

3.  Evenly distribute the halved cherry tomatoes and the bacon pieces.

4.  Top with crumbled blue cheese and the mozzarella cheese.  

5.  Place the diced avocado on top and place into the oven.

6.  Bake for 12-14 minutes.  Let cool for 5 minutes before slicing.