Using convenient bags of pre-washed and prepared vegetables cuts
preparation time in half for this delicious ‘salad pizza.’
8 oz. soft cream cheese with toasted onion, or use plain cream cheese and add 1/4 cup sautéed onion
1/3 cup creamy Italian or Ranch dressing
2 cups cooked chicken chunks (grilled, sautéed or roasted)
4 cups torn spinach
3 cups sliced fresh mushrooms
1 cup shredded carrot
2 1/4 oz. can sliced black olives, drained
17 1/4 oz. pkg. frozen puff pastry, thawed
2 cups shredded provolone or mozzarella
2 cups shredded Gruyere or Swiss cheese
1 medium tomato, diced
1 medium avocado, diced
Blend together cream cheese, dressing and onion until smooth. Use a large mixing bowl. Toss veggies into the bowl and mix to coat with dressing.
Roll out pastry sheets to fit two 15X10X2” pans. Extend pastry up sides to form a rim. Prick well with a fork. Bake at 375° about 20-30 minutes, until golden brown.
Sprinkle half the cheeses over warm crust. Bake 5 more minutes. Mix the other cheese with the spinach mixture. Spread spinach over crust. Bake 5 minutes. Garnish the top with tomato and avocado. Serve
immediately. Serves 8-12 people.