From EatingWell: July/August 2013
Cobb salad meets pizza in this summery pizza salad recipe. The salad in this pizz’alad recipe, made with spinach, corn and blue cheese soaked in a bacon-spiked tomato vinaigrette, is so yummy you may decide just to make it on its own once you’ve tried it. We love a full-flavored blue cheese like Maytag on this pizza, but a milder blue cheese is also nice and will let some of the other flavors shine through a little more. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.