• 2 Boneless, Skinless Chicken Breasts
  • 1/2 lb. Bacon
  • 1 Can Pillsbury Thin Pizza Dough
  • 1 1/2 Cups Mozzarella Cheese
  • 2 Cups Shredded Lettuce
  • 1/4 Cup Mayonaise
  • 2 Roma Tomatoes
  • 1 Avocado

This recipe was inspired by one of my favorite pizzas at California Pizza Kitchen.  It is a sauceless pizza, but there is still tons of flavor.

A store-bought crust works perfect for this, but if you feel so inclined to make your own, go for it.  I will say I think this works better on a thinner crust.

I start by rolling out the dough on a cookie sheet and trimming the edges to form a nice rectangle.  I let the dough rest where it rests, and I only trim off enough to make straight edges.  There is no precise measurement here.

Use the recommended oven temperature from the dough when baking.  I brush it with some olive oil and pre-bake it for about 5 minutes and set it aside.

While this is happening, I cut the bacon into bite-size pieces and fry it until crispy.  Set this aside on a paper-towel lined plate to cool.  Reserve about a tablespoon of the grease for the chicken.

Cut the chicken into 1/2 inch chunks, season with salt & pepper and sauté in the same pan as the bacon until cooked through.

To assemble the pizza, spread half the cheese directly on the crust, layer the chicken and bacon on in an even layer and add the remaining cheese on top.  Return this to the oven to finish baking for the remaining 10 minutes.

While this is baking, slice the tomato and avocado.  Toss the lettuce with the mayonnaise and some salt & pepper to create a “slaw”.  Sorry, but I had no other word to think of what this could be similar to.

Once the pizza is finished baking, let cool for 5 minutes, top with the slaw and veggies.  Cut this into 12 squares and serve.