Ingredients
2-pack (450g) stone-baked pizza bases (28cm)
1/3 cup barbecue-style pizza sauce
1½ cups grated mozzarella
300g shredded roast chicken meat
2 green spring onions, thinly sliced
175g packet shortcut bacon rashers, chopped
1 cup shredded parmesan
1 baby cos lettuce, trimmed, shredded
½ cup bottled creamy Caesar salad dressing
Method
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Place each pizza base on a separate, large oven tray.
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Spread sauce evenly over bases. Sprinkle with mozzarella. Top with chicken, onions and bacon. Sprinkle over parmesan.
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Cook in a hot oven (200C) for about 15 to 20 minutes, or until light golden and bases are crisp.
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Sprinkle some of the lettuce over pizzas. Drizzle with dressing. Cut into wedges. Serve with remaining lettuce.
