Chef salad pizza
frozen pizza crust dough
10 oz, prepared and baked according to package directions
lean deli-sliced honey ham
4 oz, (4 slices)
low-fat Swiss cheese
4 oz, deli-sliced
deli sliced turkey
4 oz, breast, fat-free
4 cup(s), fresh, baby leaves
4 tsp, extra-virgin
2 medium, cut into 1⁄4-inch-thick slices
uncooked vidalia onion(s)
1 small, or other sweet onion, thinly sliced
¼ 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.