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Is it a pizza, or an open-faced sandwich? Either way, you'll enjoy this "cool" combination of salad and pizza.
your favorite 3-cup-of-flour pizza crust recipe, prepared through its first rise
1 pound skinless, boneless chicken breast, grilled or stir-fried and cut into bite-sized pieces
4 to 5 cups chopped romaine lettuce
1/4 cup sour cream
2 tablespoons Dijon-style mustard
3 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
3 tablespoons garlic oil
1/2 cup olive oil
2 teaspoons coarsely ground black pepper
1/2 cup freshly grated Parmesan cheese
Dressing: In a blender, food processor or medium-sized mixing bowl, whisk together the sour cream, mustard, lemon juice and Worcestershire sauce. With the motor of the blender or processor running (or while whisking constantly), drizzle the garlic oil and olive oil into the mix. Stir in the black pepper and parmesan cheese. Refrigerate until ready to use.
Baking and Assembly: Shape the pizza dough into a 14-inch round crust. Allow it to rest for 30 minutes, while you preheat your oven to 475°F. Just before baking, brush the surface of the crust with 2 to 3 tablespoons of the dressing. Bake the crust on the middle rack of your oven until it's golden brown (about 8 to 12 minutes), then remove it from the oven and let it cool slightly.
Note: You may also bake the crust on your outdoor grill.
Toss the lettuce and chicken with the remaining dressing, and spoon the salad onto the crust. Cut the pizza into wedges, and serve immediately. Yield: about 8 large servings.