What is a Cobb Salad?
This easy Cobb Salad Pizza was inspired by the original salad in pizza form. The Cobb salad was created in 1937 by Bob Cobb, the owner of The Hollywood Brown Derby restaurant. The original salad ingredients were lettuce, hard-boiled eggs, cheese, tomatoes, chives, and avocado. Many versions today also include chicken breast, bacon, various hard and soft cheeses, and a creamy dressing. Take all that goodness and put it on a pizza and you get a lighter version of traditional high fat pizza.
- Low Sodium
- Low Carb
- Make Ahead Meal
Make Ahead Options
Cook the bacon and chicken a day or two ahead. Refrigerate recipe amounts and freeze the rest.
Bacon cooked in the Oven: Preheat oven to 350°F. Place bacon in a single layer on a 15 x 10-inch baking sheet with a wire rack (line with foil for easy cleanup). Bake in oven for 20-30 minutes, or until crisped. Drain on paper towels. Place cooled bacon in storage bags and refrigerate for up to 7 days, or freeze for up to 1 month.
Salt Free Baked Chicken: Bone-in, split chicken breasts are baked in the oven with any Salt Free seasoning you like. Chicken comes out just as juicy and tender as store bought rotisserie chicken, but cheaper and much less sodium.
Ingredients for Easy Cobb Salad Pizza
- Refrigerated Pizza Crust – this makes an easy crust and the thin version works well with the toppings.
- Buttermilk Ranch Salad Dressing – recipe uses Hidden Valley®. If you choose the “light” version of any dressing brand, the amount of Sodium will increase slightly.
- Cherry Tomatoes – grape or cherry will work.
- Red Onion – slice thin and add the amount for your taste.
- Cooked Chicken – shredded rotisserie chicken or save money and Sodium with the Salt Free Baked Chicken recipe.
- Mozzarella Cheese – choose “part-skim” or “2% milk fat” for lower Saturated Fat.
- Arugula – baby arugula is sometimes hard to find by itself. Substitute with baby spinach or a blend with both.
- Extra Virgin Olive Oil – regular, robust, or light tasting are all good.
- Blue Cheese Crumbles – a little goes a long way with this big flavor cheese.
- Bacon – a thick cut gives more flavor. Use the oven method for easy cleanup.
- Avocado – the healthy fat with a creamy texture works perfectly with the salad ingredients.
- Black Pepper – use a pepper mill to get that peppery bite.
The SMART Menu
What’s a SMART Menu? I call them smart because the Sodium and Fat (specifically Saturated Fat) are lower than most meals. Fast Carbs (FC) and Slow Carbs (SC) are balanced to keep blood sugars level. Plus, the Food Groups give the meal variety.
Swap the Mixed Fruit Bowl for –
- Medium Apple
- Small (100g) Banana
- 2 Clementines (168g)
- 1.5 cups Sliced Strawberries
- 1 (8-ounce) tube Refrigerated Thin Pizza Crust
- ⅓ cup Buttermilk Ranch Salad Dressing
- ½ cup Grape or Cherry Tomatoes cut in half
- ¼ of a Red Onion sliced thin
- 6 ounces Cooked Chicken Rotisserie or Salt Free Baked Chicken
- 2 ounces Low Moisture Part Skim Mozzarella Cheese shredded
- ½ cup Baby Arugula packed
- 1 teaspoon Extra Virgin Olive Oil
- 1 ounce Crumbled Blue Cheese
- 2 sliced Thick Cut Bacon cooked and crumbled
- 1 medium Avocado chopped
- Cracked Pepper
- Preheat oven to 400℉.
- Lightly coat a 15 x 10-inch baking sheet with avocado oil cooking spray. Unroll dough on baking sheet. Press dough with fingers to the edges of baking sheet. Bake in preheated oven 5 minutes.
- Spread ranch dressing on prebaked crust, leaving a 1-inch border. Top evenly with chicken, onion, tomatoes, and mozzarella. Bake for 5-10 minutes, or until cheese is melted and lightly browned.
- Toss arugula and oil in a small bowl. Sprinkle arugula mixture, blue cheese, bacon, and avocado over pizza. Grind some black pepper on top. Cut into 6 slices and serve.