Ingredients

• 1 (11-ounce) can refrigerated thin-crust pizza dough
• Cooking spray
• 1/4 cup (1 ounce) crumbled blue cheese, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper, divided
• 2 slices applewood-smoked bacon
• 8 ounces skinless, boneless chicken breast cutlets
• 1/2 cup quartered cherry tomatoes
• 2 tablespoons chopped red onion
• 2 cups lightly packed mixed baby greens
• 1/2 cup diced peeled avocado

Preparation

• 1. Preheat oven to 425°.
• 2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
• 3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
• 4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
• 5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Nutritional Information

• Amount per serving
• Calories:                  377
• Fat:                  13.9g
• Saturated fat:                  3.1g
• Monounsaturated fat:                  7.1g
• Polyunsaturated fat:                  2.4g
• Protein:                  21.8g
• Carbohydrate:                  40.3g
• Fiber:                  2.6g
• Cholesterol:                  40mg
• Iron:                  2.9mg
• Sodium:                  731mg
• Calcium:                  57mg