Recipe by Bucho
"For this recipe I like to use a ready-to-top prepared pizza crust because of the extra seasonings and cheese already baked onto it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ready made pizza crust
mixed salad greens
cooked, boneless chicken breast halves, diced
Caesar salad dressing
Good but I prefer to make my own very thin crust pizza and topped with bagged spring salad mix tossed with a simple balsamic vinegar/olive oil dressing and freshly shaved pecorino/parmesan cheese. Yum. Served this at parties lots of times. Beautiful presentation.
This is headed in the right direction but is not quite there. I would suggest baking the pizza crust for about 2 minutes in the oven first. Then take it out, top with some fresh mozz. and then back in the oven for the required cook time written on the package. While it's baking you toss some arugula with some balsamic dressing and shaved parmigiano reggiano and when the pizza comes out of the oven you top with this salad. Let it sit for a minute or two and the hot cheese helps the salad stick. Boom, instant fantastic pizza and also good with a little prosciutto added with the salad (not baked.)
This isn't so much a recipe, more than an idea... What a great idea! Wonder why I never thought of this? Super fast meal, only thing I did different was to put some dressing on the crust first so the salad would "stick" to it better and make this easier to eat. I used Boboli thin crust pizza shell and romaine lettuce blend. This is a good base for a lot of possibilities.
I make this using Pillsbury Pizza Dough crust-make it first. Then top with bagged spring salad mix tossed with a simple balsamic vinegar/olive oil dressing. I add halved grape tomatoes, crumbled feta, and sliced olives. I also add a little parm/romano cheese on top. Very good!
Simple to make but sloppy to eat, I agree. I usually leave off the chicken but add some shredded mozzarella for a meatless meal.
Agreed that this more an idea rather than a recipe and one I think that would work best with leftover salad (already mixed with dressing and add-ins) that no one wants to eat but you feel bad throwing away. If you go that route, make sure to use thick crust so it gives the salad a chance to dry out a bit while baking and boom veggie pizza. I think that's what I'll do next time. /as for this time, I didn't realize that you don't bake the pizza but simply have the crust ready. Having used a thin crust the dressing didn't let it crisp up too well. Meh, it was eaten. I used sausage instead of chicken strips.
VERY GOOD,BUT IF YOU CAN PUT THE SALAD IN A BOWL YOU CAN PUT IT ON A PIZZA CRUST,AND I DID(LOL).
Very good, but extremely difficult to eat. The salad leaves don't want to stay on the pizza. I added garlic pepper to the chicken to give it some extra zest.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how quick and easy it is to make a delicious BBQ chicken pizza.
Presto, it’s pesto! Enjoy a quick-and-easy chicken pesto pizza.
A creamy curry chicken salad that’s loaded with fruit and nuts.