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California Chicken Club Pizza

Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right? —Robert Pickart, Chicago, Illinois
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    4 servings


  • 1 tablespoon cornmeal
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 1 cup shredded mozzarella cheese
  • 1 cup ready-to-use grilled chicken breast strips
  • 4 bacon strips, cooked and crumbled
  • 2 cups shredded romaine
  • 1 cup fresh arugula
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon pepper
  • 1 medium tomato, thinly sliced
  • 1 medium ripe avocado, peeled and sliced
  • 1/4 cup loosely packed basil leaves, chopped


  • Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes.
  • Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and basil. Serve immediately.

Test Kitchen tip
  • We used Rhodes Bake N Serv Pizza Dough to test this recipe..
  • Nutrition Facts
    2 slices: 612 calories, 30g fat (7g saturated fat), 51mg cholesterol, 859mg sodium, 59g carbohydrate (4g sugars, 5g fiber), 29g protein.

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