Chicken Caesar Salad Pizzas

• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 teaspoons yellow cornmeal
• Cooking spray
• 1/2 cup reduced-fat creamy Caesar dressing (such as Wish-Bone Just 2 Good!), divided
• 2 tablespoons shredded fresh Parmesan cheese, divided
• 2 cups shredded skinless, boneless rotisserie chicken
• 2 cups torn romaine salad mix with carrots and red cabbage
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 425u0b0.
2. Unroll dough onto a surface sprinkled with 2 teaspoons cornmeal; cut into 6 rectangles. Place on a baking sheet coated with cooking spray. Lightly brush dough portions with 1 tablespoon dressing; sprinkle evenly with 1 tablespoon cheese.
3. Bake at 425u0b0 for 12 minutes or until lightly browned. Cool slightly.
4. Combine chicken and salad mix in a bowl. Add remaining dressing to chicken mixture, tossing to coat, and spoon 1/2 cup chicken mixture evenly over each crust. Sprinkle evenly with remaining 1 tablespoon Parmesan and pepper.
5. Note: To reduce the sodium, bake your own chicken for this recipe. The sodium will be 756mg.

yellow cornmeal, cooking spray, caesar dressing, parmesan cheese, skinless, torn romaine salad, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-caesar-salad-pizzas (may not work)