Ingredients

• 1 lb fresh Bakery pizza dough
• ¼ cup flour
• 1 Deli rotisserie chicken
• 8 oz shredded Italian-blend cheese
• ½ cup Asiago peppercorn salad dressing, divided
• ¼ cup garlic Alfredo (or white pizza) sauce
• 3 cups mixed salad greens, coarsely chopped
• ½ cup prediced tomatoes
• ⅓ cup presliced sweet onions
• ¼ cup shredded Parmesan cheese

Steps

1. Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thickness.)
2. Shred chicken (white meat only; 2 cups). Combine chicken, shredded cheese blend, and ¼ cup dressing. Spread Alfredo sauce evenly over crust; top evenly with chicken mixture. Bake 18–20 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes.
3. Chop salad greens and place in medium bowl; stir in tomatoes, onions, and remaining ¼ cup dressing until blended. Top pizza with salad; sprinkle with Parmesan cheese. Slice and serve.
APRONS ADVICE: Want to save time? Check your Publix Bakery for prerolled pizza dough. No stand time or dough-rolling required; just place dough on pizza pan. For optimum results, prebake dough 10–12 minutes. Add sauce and pizza mixture; bake 7–10 more minutes. Top with salad green mixture; slice and serve.

(back of card)

Build-A-Pizza

Type of Pizza > Apple Gorgonzola > Spinach Bacon > Italian Sub-Style
Pizza Sauce > basil pesto > Bakery garlic spread > garlic herb spreadable cheese
Meat (chopped) > chicken apple sausage > cooked bacon > Deli ham, salami, capicola
Cheese (shredded) > Gorgonzola > mozzarella > provolone
Salad Greens (chopped) > arugula > baby spinach > romaine
Mix-Ins (bite-size) > apples, french-fried onions > mushrooms, blue cheese > roasted red peppers, banana peppers
Salad Dressing > lemon vinaigrette > balsamic vinaigrette > Italian


• APRONS ADVICE: Prebake pizza dough at 400°F for 10–12 minutes. Add pizza sauce, meat, and cheese; bake 7–10 more minutes or until crust is golden and toppings are thoroughly heated. Toss salad greens, mix-ins, and dressing; spread over pizza. Slice and serve.

Ingredients

• 1 lb Bakery fresh pizza dough
• ¼ cup all-purpose flour
• ½ cup queso blanco dip
• ¼ cup + 2 tablespoons sweet and spicy barbecue sauce, divided
• 1 cup mini sweet peppers
• ¾ lb Deli shredded smoked (or mojo) pork
• ⅓ cup sliced fresh sweet onions
• 2 cups shredded cheddar cheese
• 2 tablespoons sliced fresh green onions

Steps

1. Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time has completed).
2. Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured surface and roll to desired thickness, then place on pan).
3. Combine dip and ¼ cup barbecue sauce; spread evenly over crust. Slice peppers thinly. Top pizza evenly with pork, peppers, sweet onions, and cheese; bake 18–20 minutes (depending on thickness of pizza) until cheese is melted and pork is 165°F. Let stand 5 minutes.
4. Top pizza with green onions and drizzle with remaining 2 tablespoons barbecue sauce. Slice and serve.