Pesto Chicken Cauliflower Pizza & Antipasto Salad

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.