Name: Recipe: Chicken Caesar Pizza
Yield: 6
Ingredients: 1 pound pizza dough; Olive oil; 6 tablespoons creamy Caesar dressing, divided; 2 cooked boneless, skinless chicken breasts (about 1 pound total), cubed; 1 cup grape tomatoes, quartered; 2 cups shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese; 1 cup chopped romaine lettuce; 2 teaspoons lemon juice

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There’s a time to eat salad with your pizza, and then there’s a time when salad is best eaten on your pizza. Right now it’s time for the latter, when the flavors of Caesar salad and pizza team up and join forces for a delicious take on dinner.

Pizza How You Like It

This is the kind of pizza that can be as simple or involved as you want to make it. For a version that’s ultra-convenient, lean on store-bought items like pre-made pizza dough, bottled dressing, rotisserie chicken or chicken breast from the salad bar, and pre-cut romaine. Of course if you’re feeling up to it, you can also make your own pizza dough, Caesar dressing, and bake or grill the chicken breasts.

(Image credit: Joe Lingeman)

Use a Baking Sheet for Super-Crispy Dough

Think of the pizza dough as the stand-in for crunchy croutons. Instead of a pizza stone, reach for a large baking sheet. When baked against the lightly oiled metal pan, the dough cooks up with the crunchy bottom and crispy edges that makes pan pizza a classic.

Comments

Serves 4 to 6

Nutritional Info

Ingredients

1 pound
pizza dough
Olive oil
6 tablespoons
creamy Caesar dressing, divided
2
cooked boneless, skinless chicken breasts (about 1 pound total), cubed
1 cup
grape tomatoes, quartered
2 cups
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
1 cup
chopped romaine lettuce
2 teaspoons
lemon juice

Instructions

Arrange a rack in the middle of the oven and heat to 450°F. Let the pizza dough sit out and come to room temperature while the oven is heating.
Lightly coat an 13x18-inch rimmed baking sheet with oil. Transfer the dough to the baking sheet, then use your fingers to gently press the dough into the corners of the pan.
Spread 5 tablespoons of Caesar dressing over the dough, leaving a 1-inch border. Top evenly with the chicken and tomatoes, followed by the mozzarella and Parmesan cheeses. Bake until the cheese is bubbly and the edges are golden-brown, 16 to 20 minutes.
Let the pizza cool for 1 to 2 minutes. Meanwhile, toss the romaine with the remaining 1 tablespoon Caesar dressing and lemon juice in a small bowl. Top the pizza with the dressed romaine. Cut into slices and serve immediately.

Recipe Notes

Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days.