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). Source: EatingWell Magazine, September 2019

Katie Webster


Roasted Chicken Thighs
Italian Dressing


Instructions Checklist
  • To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Shred 1 thigh. (Reserve 4 thighs for another use.)

  • 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.

  • Meanwhile, combine lettuce, cauliflower, tomatoes, pepperoncini and pepperoni in a large bowl.

  • 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 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)

  • Just before serving, toss the salad with 2/3 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 Facts

514 calories; 38.4 g total fat; 8.9 g saturated fat; 46 mg cholesterol; 731 mg sodium. 551 mg potassium; 25.1 g carbohydrates; 4.3 g fiber; 8 g sugar; 18 g protein; 1178 IU vitamin a iu; 21 mg vitamin c; 62 mcg folate; 281 mg calcium; 2 mg iron; 30 mg magnesium;