Thursday, April 9, 2009

California Club Pizza

1 tsp veg oil
1 pkg. refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained

Preheat oven to 425. Lightly brush pizza pan with oil. Unroll the dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown. Remove from oven.

Meanwhile, slice tomatoes in half lengthwise using knife. Scrape out seeds and pulp and dice. Slice onion and dice. Cut avocado, remove pit, and dice. Mix together avocado, onion, and tomato. Juice lemon, measure 2 tbsp juice, add to bowl and stir gently.

Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with a pizza cutter and serve.

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