Try These Clever Copycat Recipes!

Forget takeout: Dinner’s done at home with these spot-on copycat recipes.

California Chicken Club Pizza

Inspired by the California Club from California Pizza Kitchen, I decided to whip up my own version. It’s loaded with tons of fresh veggies, so that means it has to be good for you, right? —Robert Pickart, Chicago, IL

Prep: 25 min. • Bake: 10 min. Makes: 4 servings

1 Tbsp. cornmeal

1 loaf (1 lb.) frozen pizza dough, thawed

1 cup shredded mozzarella cheese

1 cup ready-to-use grilled chicken breast strips

4 bacon strips, cooked and crumbled

2 cups shredded romaine

1 cup fresh arugula

1/4 cup mayonnaise

1 Tbsp. lemon juice

1 tsp. grated lemon zest

1/2 tsp. pepper

1 medium tomato, thinly sliced

1 medium ripe avocado, peeled and sliced

1/4 cup loosely packed basil leaves, chopped

1. Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken, and bacon. Bake until crust is lightly browned 10-12 minutes.

2. Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest, and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado, and chopped basil. Serve immediately.

2 slices: 612 cal., 30g fat (7g sat. fat), 51mg chol., 859mg sod., 59g carb. (4g sugars, 5g fiber), 29g pro.

Test Kitchen tip: We used Rhodes Bake-N-Serv Pizza Dough for testing this recipe.

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