Ingredients
2
tablespoons CRISCO® Pure Olive Oil
Cornmeal, if desired
3
oz thickly sliced pancetta, chopped (3/4 cup)
5
cups chopped iceberg or romaine lettuce
1 1/2
cups (1/2-inch cubes) skinned rotisserie chicken breast
3/4
cup cubed fresh mozzarella cheese
2
plum (Roma) tomatoes, chopped (3/4 cup)
1/4
cup sun-dried tomatoes in oil, drained and chopped
3
tablespoons fresh basil leaves, thinly sliced
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2
teaspoons Italian seasoning
1/2
cup shredded Asiago cheese (2 oz)
1/2
to 3/4 cup red wine vinaigrette dressing
1/4
cup crumbled sweet or regular Gorgonzola cheese, if desired
Basil sprigs
Preparation
Heat oven to 425°F. Lightly brush large cookie sheet with 1 tablespoon of the oil; sprinkle with cornmeal. In 8-inch skillet, cook pancetta over medium-high heat, stirring occasionally, until crisp; drain.
In large bowl, mix lettuce, chicken, mozzarella cheese, plum tomatoes, sun-dried tomatoes, sliced basil and pancetta; set aside.
Unroll pizza crust dough; cut into 4 rectangles, using pizza cutter. Place rectangles on cookie sheet. Press each rectangle into 8x6-inch oval, folding over edges of dough to form a rim. Brush remaining 1 tablespoon oil over dough ovals; sprinkle evenly with Italian seasoning and Asiago cheese. Bake 11 to 13 minutes or until crusts are golden brown and cheese is melted.
Pour dressing over salad mixture; toss to mix. Mound about 2 cups of the salad mixture onto each pizza crust; sprinkle with Gorgonzola cheese. Garnish with basil sprigs.
