Bacon-chicken Club Pizza
I’ve combined a sandwich classic and a quick-to-make pizza into a delicious new dinner idea. The cream cheese and shallot “sauce” is such a fun twist, and the veggies on top add a crisp, cool crunch to the cheesy crust. —Debbie Reid, Clearwater, FL
Takes: 25 min. • Makes: 8 slices
1 prebaked 12-in. pizza crust 4 oz. cream cheese, softened 1 shallot, minced
2 cups shredded
rotisserie chicken
11/2 cups shredded Monterey
Jack cheese
1 cup shredded sharp cheddar cheese slices ready-to-serve fully cooked bacon, cut into 1-in. pieces
1/4 cup sour cream
3 Tbsp. 2% milk
2 tsp. ranch salad dressing mix 1 cup shredded lettuce
1 plum tomato, seeded
and chopped 8
1. Place crust on an ungreased pizza pan. Combine cream cheese and shallot; spread over crust. Top with chicken, cheeses and bacon.
2. Bake at 425° until edges are lightly browned and cheese is melted, 12-15 minutes.
3. Meanwhile, in a small bowl, combine the sour cream, milk and dressing mix. Sprinkle the lettuce and tomato over pizza; drizzle with dressing.
444 cal., 25g fat (13g sat. fat), 84mg chol., 939mg sod., 26g carb. (1g sugars, 0 fiber), 28g pro. 1/4 tsp. pepper
Dash cayenne pepper Hot cooked rice
1. Bake popcorn chicken according to package directions.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly.
3. Add chicken to skillet; toss to coat. Serve with rice.
450 cal., 20g fat (3g sat. fat), 35mg chol., 1294mg sod., 56g carb. (25g sugars, 3g fiber), 14g pro.