Reviewed: Oct. 12, 2008

VERY GOOD,BUT IF YOU CAN PUT THE SALAD IN A BOWL YOU CAN PUT IT ON A PIZZA CRUST,AND I DID(LOL).

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Reviewer:

ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: May 12, 2007

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.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 12, 2007

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.

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Bradley

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Reviewed: Mar. 12, 2007

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!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Apr. 17, 2004

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.

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