Italian Chopped Salad Pizzas

" A twist on a bread bowl salad, crunchy greens and toppings are piled high on a cheesy pizza plate." From the 2008 Pillsbury bake-off.

• Ready In: 53 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
•  cornmeal, if desired (optional)
• 3  ounces pancetta, thickly sliced and chopped
• 5  cups iceberg lettuce, chopped (or romaine)
• 1 1⁄2 cups  diced skinned rotisserie  cooked chicken breasts
• 3⁄4 cup  cubed fresh mozzarella cheese
• 3⁄4 cup tomatoes, chopped
• 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
• 3  tablespoons fresh basil leaves, thinly sliced
• 1  pillsbury refrigerated  pizza dough
• 2  teaspoons  italian seasoning
• 1⁄2 cup asiago cheese, shredded
• 1⁄2-3⁄4 cup  red wine vinaigrette
• 1⁄4 cup gorgonzola, crumbled (optional)

Directions

1. Heat oven to 425º. Lightly brush a cookie sheet with 1 tbsp of oil. Sprinkle with cornmeal if desired.
2. In an 8" skillet, cook pancetta over med-high heat until crisp. Drain.
3. In a large bowl mix lettuce, chicken, mozzarella, both tomatoes, basil and pancetta.
4. Unroll pizza crust dough and cut into 4 rectangles using pizza cutter. Place them on cookie sheet and press each one into an 8x6 oval, folding over edges of dough to form a rim.
5. Brush remaining oil over dough ovals, sprinkle evenly with Italian seasoning and asiago cheese. Bake 11-13 or until crust is golden and cheese is melted.
6. Pour dressing over salad and toss to mix. Mound about 2 cups of salad onto each crust. If desired, sprinkle with gorgonzola and fresh basil.