Italian Chopped Salad Pizzas

• 2 tablespoons olive oil
• cornmeal, if desired (optional)
• 3 ounces pancetta, thickly sliced and chopped
• 5 cups iceberg lettuce, chopped (or romaine)
• 1 12 cups diced skinned rotisserie cooked chicken breasts
• 34 cup cubed fresh mozzarella cheese
• 34 cup tomatoes, chopped
• 14 cup sun-dried tomato packed in oil, drained and chopped
• 3 tablespoons fresh basil leaves, thinly sliced
• 1 pillsbury refrigerated pizza dough
• 2 teaspoons italian seasoning
• 12 cup asiago cheese, shredded
• 12-34 cup red wine vinaigrette
• 14 cup gorgonzola, crumbled (optional)

1. Heat oven to 425 degrees .
2. Lightly brush a cookie sheet with 1 tbsp of oil.
3. Sprinkle with cornmeal if desired.
4. In an 8" skillet, cook pancetta over med-high heat until crisp.
5. Drain.
6. In a large bowl mix lettuce, chicken, mozzarella, both tomatoes, basil and pancetta.
7. Unroll pizza crust dough and cut into 4 rectangles using pizza cutter.
8. Place them on cookie sheet and press each one into an 8x6 oval, folding over edges of dough to form a rim.
9. Brush remaining oil over dough ovals, sprinkle evenly with Italian seasoning and asiago cheese.
10. Bake 11-13 or until crust is golden and cheese is melted.
11. Pour dressing over salad and toss to mix.
12. Mound about 2 cups of salad onto each crust.
13. If desired, sprinkle with gorgonzola and fresh basil.

olive oil, cornmeal, pancetta, iceberg lettuce, chicken breasts, mozzarella cheese, tomatoes, tomato, fresh basil, dough, italian seasoning, asiago cheese, red wine vinaigrette, gorgonzola

Taken from www.food.com/recipe/italian-chopped-salad-pizzas-289721 (may not work)