Pesto Chicken Cauliflower Pizza & Antipasto Salad

Pesto Chicken Cauliflower Pizza & Antipasto Salad

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From: EatingWell Magazine, September 2019

While the antipasto salad has a distinctly retro vibe, the cauliflower-crust pizza is 100% au courant for pizza night. If you've never tried cauliflower crust, get ready to be pleasantly surprised! This recipe calls for store-bought cauliflower pizza crust, so this easy dinner comes together in just 30 minutes. This recipe makes extra roasted chicken thighs. Use the leftovers in salads and meal-prep lunches or to make Chicken & Quinoa Buddha Bowls (see Associated Recipes).

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Roasted Chicken Thighs
  • 5 boneless, skinless chicken thighs (about 1¼ pounds), trimmed
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • Pizza
  • 1 (7 to 12 ounce) frozen cauliflower pizza crust
  • ¼ cup prepared pesto
  • 1 cup shredded part-skim mozzarella cheese
  • Salad
  • 1 small head iceberg lettuce, chopped
  • 1 cup finely chopped cauliflower
  • 1 cup halved cherry tomatoes
  • 4 jarred pepperoncini, sliced
  • ¼ cup chopped pepperoni (1 ounce)
  • Italian Dressing
  • ¾ cup red-wine vinegar
  • 5 tablespoons water
  • 1½ tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 large clove garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1¾ cups extra-virgin olive oil


  • Prep

  • Ready In

  1. To prepare chicken: Preheat oven to 425°F. Place chicken on a baking sheet. Sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Bake until an instant-read thermometer inserted in the thickest part registers 165°F, 14 to 16 minutes. Shred 1 thigh. (Reserve 4 thighs for another use.)
  2. Prepare cauliflower crust according to package directions. (If the directions don't say to put it on a baking sheet, please do, otherwise the fat from the pesto and cheese may drip onto the bottom of your oven.) Spread pesto over it. Top with mozzarella and the shredded chicken. Bake according to package directions.
  3. Meanwhile, combine lettuce, cauliflower, tomatoes, pepperoncini and pepperoni in a large bowl.
  4. To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out ⅔ cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
  5. Just before serving, toss the salad with ⅔ cup dressing. Cut the pizza into wedges and serve with the salad.
  • To make ahead: Prepare chicken (Step 1); refrigerate for up to 5 days. Prepare dressing (Step 4); refrigerate for up to 1 week.

Nutrition information

  • Serving size: ¼ pizza & 2½ cups salad
  • Per serving: 514 calories; 38 g fat(9 g sat); 4 g fiber; 25 g carbohydrates; 18 g protein; 62 mcg folate; 46 mg cholesterol; 8 g sugars; 0 g added sugars; 1,178 IU vitamin A; 21 mg vitamin C; 281 mg calcium; 2 mg iron; 731 mg sodium; 551 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium (28% dv), Vitamin A (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 5 fat, 4 vegetable, 1 lean protein, 1 medium-fat protein, ½ high-fat protein

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