Breakfast & Lunch
Cookware Items Used For This Recipe:
1-13.8 ounce canister refrigerated pizza dough
Non-stick vegetable cooking spray
4 ounces cream cheese, softened
1/2 cup buttermilk dressing
1/2 cup cooked chicken breast, finely chopped (1/8” x 1/8”)
1/2 cup uncured, fully cooked ham or 1/2 cup cooked bacon, finely chopped
1/2 cup finely shredded sharp cheddar cheese
1 and 1/2 cups shredded iceberg lettuce
1/2 cup fresh tomato, chopped into small dice (1/4” x 1/4”)
1/4 cup green onion, thinly sliced
Adjust the rack to its center position. Preheat oven to 425 degrees F.
Spray the Large Cookie Sheet with non-stick vegetable cooking spray.
Work the dough into a 12” x 14” rectangle on the baking sheet. Bake the dough until it is golden around the edges, ten to twelve minutes.
Remove the pizza dough from the oven and spread the cream cheese to within 1/2” of the edges. Pour the buttermilk dressing over the cream cheese and spread to cover the cream cheese layer.
Sprinkle the chicken and ham (or bacon) evenly over the dressing. Sprinkle the cheddar cheese to top the other layers.
Return the pan to the oven and bake for an additional six minutes.
Transfer the pizza to a large cutting board. Using a pizza cutter or sharp knife, cut the pizza into 12 equal pieces.
Top the pizza evenly with the shredded lettuce, tomato, and sliced green onions.
**Hint: Homemade buttermilk dressing is easy to make and can be made ahead of time. You’ll fine the recipe for “Colleen’s Buttermilk Dressing” here on our website.