Chef Salad Pizza
- Total Time
This recipe takes advantage of prebaked pizza crusts and packaged sliced ham, cheese, and turkey from the supermarket.
frozen pizza crust dough10 oz, prepared and baked according to package directions
lean deli-sliced honey ham4 oz, (4 slices)
low-fat Swiss cheese4 oz, deli-sliced
deli sliced turkey4 oz, breast, fat-free
fresh spinach4 cup(s), fresh, baby leaves
balsamic vinegar5 tsp
olive oil4 tsp, extra-virgin
fresh tomato(es)2 medium, cut into 1⁄4-inch-thick slices
uncooked vidalia onion(s)1 small, or other sweet onion, thinly sliced
basil¼ cup(s), fresh leaves
- Preheat the oven to 450°F. Place pizza crust on a baking sheet.
- On a cutting board, arrange the ham slices next to each other in a single layer with the short ends closest to you. Top each ham slice with a slice of cheese, then a slice of turkey. Roll up each stack of cold cuts jelly-roll style, then cut each roll into 6 pinwheels, making a total of 24 pinwheels.
- Combine the spinach with 2 teaspoons of the vinegar and 2 teaspoons of the oil in a large bowl; toss to coat. Top the pizza crust with the spinach. Arrange the tomato slices and onion slices over the spinach. Top with the cold-cut pinwheels, cut-side up. Drizzle the pizza with the remaining 3 teaspoons vinegar and 2 teaspoons oil. Bake until the crust and toppings are heated through, 8–10 minutes.
- Sprinkle the pizza with the basil and cut into 6 slices. Yields 1 slice per serving.