Erica, our Food Channel intern from the Culinary Institute of America, shows you how to build a bountiful “Club Chicken Pizza.” For complete ingredients and preparation instructions, see the recipe.
Start with a 12 ounce refrigerated prepared pizza dough. Preheat oven to 475Â€F.
Spray work surface with non-stick cooking spray.
Spread pizza dough using your fingers.
Using a rolling pin, continue to roll pizza dough to desired size (approximately 12’-14’).
Use your pizza pan as a guide to determine the size. Dust the pizza pan with corn meal.
Roll the dough onto the rolling pin starting with the edge farthest away from you.
Roll the pizza dough onto the pizza pan.
Use your fingers to work the dough to the edge of the pizza pan.
Evenly spread ¼ cup of pesto sauce onto the pizza dough.
Top with 1 1/2 cups of shredded mozzarella cheese
Arrange slices of grilled chicken (2 boneless skinless breasts) and strips of cooked bacon on top of cheese
Add another layer of shredded mozzarella cheese, 1 1/2 cups.
Place pizza in oven preheated to 475Â€F for 10-12 minutes.
Toss salad greens with olive oil and vinegar.
Top pizza with dressed salad greens.
Add diced tomatoes and avocado.
Use a vegetable peeler to create Parmesan cheese curls.
Combine 1/4 cup pesto sauce with 1 cup mayonnaise. Use a spoon to add small dollops of the mixture onto top of the pizza.