A tasty Pampered Chef Recipe!
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
6 slices bacon, thinly sliced, cooked and drained (optional)
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.
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®.
Distribute tomato mixture evenly over pizza. prinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter.