Chicken and Jalapeño Popper Pizza
Avocado Wedge Salad
Ingredients
- 1 (16-oz) ball bakery pizza dough
- 1 (8-oz) carton whipped chive-onion cream cheese, softened
- ½ (22-oz) pkg grilled and ready sliced chicken breasts, thawed
- 1 (2.1-oz) pkg fully-cooked bacon, chopped
- 3 jalapeño peppers, seeded and thinly sliced
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. . Roll out dough into a 16-inch round on a lightly floured surface; transfer to a lightly greased pizza pan.
- Spread cream cheese over dough; sprinkle with bacon, peppers, and chicken. Top with mozzarella.
- Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.
Side Dish Ingredients
- ½ head iceberg lettuce
- 1 avocado, diced
- 1 tomato, chopped
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Cut lettuce into 2 wedges. Top lettuce wedges with avocado and tomato.
- Drizzle with dressing just before serving.
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