Chicken Pizza Insalata and Barbecue Pork

Pizza
Aprons Advice:
• Complete your meal with chicken wings and pie for dessert. They pair well with one or both
pizzas.
• Want to save time? Check your Publix Bakery for prerolled pizza dough. No stand time or dough-rolling
required; just place dough on pizza pan.

COOKING SEQUENCE

CHICKEN PIZZA INSALATA

Ingredients
1 lb Bakery fresh pizza dough
1/4 cup flour
1 Deli rotisserie chicken
8 oz shredded Italian-blend cheese
1/2 cup Asiago-peppercorn salad dressing, divided
1/4 cup garlic Alfredo (or white pizza) sauce
3 cups mixed salad greens, coarsely chopped
1/2 cup prediced tomatoes
1/3 cup presliced sweet onions
1/4 cup shredded Parmesan cheese

Prep
• Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time has completed).

Steps
1. Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured
surface and roll to desired thickness).
2. Shred chicken (white meat only; 2 cups). Combine chicken, shredded Italian-blend cheese, and 1/4 cup dressing. Spread Alfredo evenly over crust,
then top evenly with chicken mixture; bake 18–20 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes.
3. Chop salad greens and place in medium bowl; stir in tomatoes, onions, and remaining 1/4 cup dressing until blended. Top pizza with salad mixture;
sprinkle with Parmesan cheese. Slice and serve.
Note: For a crispier crust, prebake dough 7–8 minutes. Add sauce and chicken mixture; bake 8–10 more minutes. Top with salad green mixture; slice
and serve.

BARBECUE PORK PIZZA

Ingredients
1 lb Bakery fresh pizza dough
1/4 cup flour
1/2 cup queso blanco (cheese) dip
1/4 cup + 2 tablespoons honey-chipotle barbecue sauce, divided
1 cup mini sweet peppers, thinly sliced
3/4 lb Deli shredded smoked (or mojo) pork
1/3 cup fresh presliced sweet onions
2 cups shredded cheddar cheese
2 tablespoons presliced green onions
Prep
• Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time has completed).

Steps
1. Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured
surface and roll to desired thickness).
2. Combine cheese dip and 1/4 cup barbecue sauce; spread evenly over crust. Slice peppers. Top pizza with pork, peppers, sweet onions, and cheese;
bake 18–20 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes.
3. Top pizza with green onions and drizzle with remaining 2 tablespoons barbecue sauce. Slice and serve.

NUTRITIONAL INFORMATION
CALORIES (per 1 serving each recipe) 840kcal; FAT 40.00g; SAT FAT 15.00g; TRANS FAT 0.00g; CHOL 115mg; SODIUM 1730mg; CARB 71g; FIBER
4.00g; SUGARS 12g; PROTEIN 42g; CALC 35%; VIT A 30%; VIT C 12%; IRON 25%
Chicken Pizza Insalata
CALORIES (per 1/8 recipe) 430kcal; FAT 24.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 810mg; CARB 32g; FIBER 2.00g; SUGARS
3g; PROTEIN 21g; CALC 20%; VIT A 15%; VIT C 6%; IRON 10%

Barbecue Pork Pizza

CALORIES (per 1/8 recipe) 410kcal; FAT 16.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 920mg; CARB 39g; FIBER 2.00g; SUGARS
9g; PROTEIN 21g; CALC 15%; VIT A 15%; VIT C 6%; IRON 15%