Eat In Recipe: Chicken Club Pizza

With summer approaching and warmer weather finally (maybe?) here to stay, I am in the mood for spring- & summer-like recipes. We tried this one recently, which was easy, light, and delicious. You could easily adapt it into a BLT pizza by leaving the chicken off, too. 

Chicken Club Pizza from Kraft Foods

1 can (13.8 oz.) refrigerated pizza crust

1/4 cup mayonnaise

1/2 cup ranch dressing, divided

1-1/2 cups shredded triple cheddar cheese, divided

1-1/2 cups finely chopped cooked chicken 8 slices bacon, cooked, crumbled

1-1/2 cups finely shredded lettuce

1 tomato, finely chopped

1. HEAT oven to 400ºF.
2. UNROLL pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 min.
3. MIX mayo and 1/3 cup dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese and bacon.
4. BAKE 5 min. or until crust is deep golden brown and cheese is melted. Top with lettuce and tomatoes; drizzle with remaining dressing.

Notes:  I substituted Miracle Whip for the mayonnaise & used a rotisserie chicken.  I also served it with the lettuce, tomato, & extra dressing on the side so it would be available for leftovers the next day.

Average Fork Rating 3.6
Mr. Diner:   4
Mrs. Diner: 4
Amazing Diner:  3
Sweet Diner:  4
Little Diner: 3