Double Bacon 'n Avocado Pizzas
Apple, Carrot, and Raisin Salad
Ingredients
- 2 (11-oz) cans refrigerated thin crust pizza dough
- Yellow cornmeal
- ½ cup Ranch dressing
- 1 to 2 Tbsp Dijon mustard
- 2 (8-oz) pkg shredded mozzarella cheese
- 1 (6-oz) pkg baby spinach
- 4 Roma tomatoes, thinly sliced
- 1 (6-oz) pkg Canadian bacon, chopped
- 1 (2.1-oz) pkg fully cooked bacon, chopped
- 2 avocados, chopped
Instructions
- Preheat oven to 400°F. Unroll each dough onto greased baking sheets sprinkled heavily with cornmeal. Bake 8 minutes or until lightly browned.
- Stir together Ranch dressing and desired amount of mustard; spread over crusts. Sprinkle each crust with 1 cup cheese.
- Arrange spinach, tomatoes, both types of bacon, and avocado over crusts; sprinkle each pizza with 1 cup cheese.
- Bake 8 minutes longer or until cheese is melted and crusts are browned.
Side Dish Ingredients
- 2 cups shredded carrots
- 1 cup chopped celery
- 2 apples, cored and chopped
- ½ cup vanilla yogurt (such as Yoplait light)
- ¼ cup raisins
- ¼ tsp salt
Side Dish Instructions
- Toss together carrots, celery, apples, yogurt, raisins, and salt in a bowl; chill until ready to serve.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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