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
Place each pizza base on a separate, large oven tray.
Spread sauce evenly over bases. Sprinkle with mozzarella. Top with chicken, onions and bacon. Sprinkle over parmesan.
Cook in a hot oven (200C) for about 15 to 20 minutes, or until light golden and bases are crisp.
Sprinkle some of the lettuce over pizzas. Drizzle with dressing. Cut into wedges. Serve with remaining lettuce.