Monday, September 21, 2009

MMM....California Club Pizza!

This pizza is AMAZING!!!  It is a fresh, light meal that really hits the spot!  It is a great mix of advocado, red onions and bacon!  (and I normally don't like red onions!)  This is a Pampered Chef recipe in their Season's Best Spring/Summer 09.  You can tell because it tells you to use Pampered Chef products.

Sorry for the lack of picture. I will try to figure out how to get one!

1 tsp vegetable oil
1 pkg (13.8 oz) refrigerated pizza crust (or you could make your own...obviously)
2 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
¼ medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained
Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Unroll 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 to Stackable Cooling Rack.

Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®. Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g


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