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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).

Katie Webster
Source: EatingWell Magazine, September 2019

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Recipe Summary test

active:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Roasted Chicken Thighs
Pizza
Salad
Italian Dressing

Directions

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.)

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  • 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.

Associated Recipes

Nutrition Facts

514 calories; protein 18g; carbohydrates 25.1g; dietary fiber 4.3g; sugars 7.6g; fat 38.4g; saturated fat 8.9g; cholesterol 45.8mg; vitamin a iu 1177.8IU; vitamin c 21.1mg; folate 62.1mcg; calcium 281.4mg; iron 1.7mg; magnesium 30.4mg; potassium 551mg; sodium 730.6mg.
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