California Club Pizza

California Club Pizza

This unconventional pizza
features cool toppings and a
fresh burst of lemon over a hot
crust, chicken and cheese.
1 tsp (5 mL) vegetable oil
1 pkg (13.8 oz/283 g) refrigerated pizza crust
2 cups (500 mL) diced or shredded cooked
chicken
2 cups (500 mL) shredded cheddar and
Monterey Jack or marble cheese blend
(8 oz/250 g)
2 plum tomatoes
¼ medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and
drained (optional)

1. Preheat oven to 425°F (220°C). Lightly brush
Large Bar Pan with oil. Unroll dough onto bottom
of pan, gently stretching and pressing dough to
cover bottom. Top crust with chicken and sprinkle
with cheese. Bake 16-18 minutes or until crust is
golden brown; remove from oven.
2. Meanwhile, slice tomatoes in half lengthwise
using Utility Knife; scrape out seeds and dice.
Slice onion. Cut avocado in half, avoiding pit;
twist halves apart and remove pit. Dice avocado
and place into Classic Batter Bowl. Add tomatoes
and onion. Juice lemon to measure 2 tbsp
(30 mL) juice; add to batter bowl and stir gently
using Small Mix ‘N Scraper®.
3. Distribute tomato mixture evenly over pizza.
Sprinkle with bacon, if desired. Cut pizza into
squares with Pizza Cutter.