Blue Cheese & Spinach Pizz’alad

[RD Cook]

Blue Cheese & Spinach Pizz’alad

<div><a href="http://www.eatingwell.com/recipes/blue_cheese_spinach_salad_pizza_pizzalad.html" target="_blank"><img src="http://assets.eatingwell.com/sites/default/files/imagecache/148_148/recipes/MK8454_Westphalen.jpg" alt="Blue Cheese &amp;amp; Spinach Pizz’alad   Recipe" title="Blue Cheese &amp;amp; Spinach Pizz’alad   Recipe"  border="0" width="148" height="148" /></a></div>
<div><a href="http://www.eatingwell.com/recipes/blue_cheese_spinach_salad_pizza_pizzalad.html" target="_blank">Blue Cheese &amp; Spinach Pizz’alad  </a></div>
<div>Cobb salad meets pizza in this summery pizza salad recipe. The salad in this pizz’alad recipe, made with spinach, corn and blue cheese soaked in a bacon-spiked tomato vinaigrette, is so yummy you may decide just to make it on its own once you’ve tried it. We love a full-flavored blue cheese like Maytag on this pizza, but a milder blue cheese is also nice and will let some of the other flavors shine through a little more. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.
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