Cobb salad on a pizza is amazing! Homemade pizza topped with ranch dressing, chicken, ham, bacon, cheese lettuce, tomatoes, avocado, and eggs is a meal on a slice!
This recipe stemmed from my desire to make pizzeria style pizza crusts; the kind that the House of Pizza around the corner makes. These crusts are thin in the middle but puffy around the edges, light and airy on the inside yet crusty and chewy on the outside. I have wanted to try the Thin Crust Pizza recipe from America’s Test Kitchen for a while and finally decided to do so. I’m so glad I did, because it yields exactly the kind of crust I wanted with the texture and taste I desired.
I did not use the sauce recipe provided but opted for a two tier salad-topped approach. The crust is baked with ranch dressing, ham, chicken, and cheese. It is then topped with lettuce, tomato, avocado, hard boiled eggs, bacon, and more ranch dressing. Delicious and purty!
This crust is not complicated, but be sure you plan ahead. It requires at least 24 hours to rise in the refrigerator (I find a minimum of 48 hours produces better results). The recipe advises to leave the dough at room temperature for an hour before forming crusts; it makes the dough more workable and keeps its shape. From my personal experience, I find that it can take up to 2 hours to get the dough to this state. Finally, when ready to serve, I would advise to make square slices as they are easier to cut and provide better support for the topping over triangular ones.
Whether or not you want to try this dough recipe is up to you. It’s perfectly fine to use ready-made dough. However, I do hope you try the Cobb salad topping. The bottom meaty and cheesy layer alone is delicious, but the salad topping makes it extra special.