Cobb Salad Pizza

Ingredients

• 2 slices applewood-smoked bacon 
• 0.5 cup avocado diced peeled
• 2 cups lightly baby greens mixed packed
• 0.3 teaspoon pepper black divided
• 1 ounce cheese blue divided crumbled
• 0.5 cup cherry tomatoes quartered
• 8 ounces chicken breast cutlets boneless skinless
• 0.5 teaspoon dijon mustard 
• 1 tablespoon olive oil extra-virgin
• 11 ounce thin-crust pizza dough refrigerated canned
• 2 tablespoons onion red chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk

Directions

1. Preheat oven to 42
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray.
3. Bake at 425 for 8 minutes or until golden.
4. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
5. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
6. Cook bacon in a large nonstick skillet over medium heat until crisp.
7. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels.
8. Heat pan over medium-high heat. Coat pan with cooking spray.
9. Sprinkle chicken with remaining 1/8 teaspoon pepper.
10. Add chicken to pan; cook 4 minutes on each side or until done.
11. Remove chicken from pan; chop into 1/2-inch pieces.
12. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine.
13. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese.
14. Cut into 8 pieces.