July 8, 2012

California Club Pizza–Large Bar Pan

July 8, 2012

This unconventional pizza features cool toppings and a fresh burst of lemon over a hot crust, chicken and cheese.


1 tsp vegetable oil

1 pkg (13.8 oz) refrigerated pizza crust

2 cups diced or shredded cooked chicken

2 cups (8oz) shredded cheddar and Monterey Jack cheese blend

2 plum tomatoes

1/4 medium red onion

1 medium avocado

1 lemon

6 slices bacon, thinly sliced, cooked and drained (optional, see Cook's Tip)


1.  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.

2.  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 tbs juice; add to batter bowl and stir gently u sing Small Mix 'N Scraper.

3.  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

cook's tip

To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Saute Pan over medium-high heat 10-12 minutes or until crisp.  Remove bacon from pan; drain on paper towels.


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