Making Chicken Caesar Salad Pizza

All I know is that I wish I could’ve thought of this sooner. You have to try putting salad on your pizzas, and by that I don’t mean the Greek ones with the olives and the tomatoes and the onions and whatnots (although there’s nothing wrong with that) that you could easily pass as pizza toppings, but hardcore mayo-dressed leafy lettuces, cold - if you please, perched on top of a warm, cheesy pizza crust.

** Disclaimer: In the lights of Belly of Ecuador’s post on this recipe, I’m going to make some amendments to the recipe, specifically for the dough.

CAESAR SALAD PIZZA:

Grilled Chicken Caesar Salad:

[ 1 head of Romaine lettuce, shredded + 1 cooked chicken breast fillet, sliced + 2 tablespoons mayonnaise + 1 tablespoon lemon juice + 1/2 teaspoon Dijon mustard + 1 small garlic clove, minced + 1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste + 1/4 cup extra-virgin olive oil ] OPTIONAL: 1 oil-packed anchovy fillet, finely chopped

Wash and spin the salad leaves. Set aside.

Whisk all dressing ingredient except the oil. And then gradually whisk in 1/4 cup olive oil so that it emulsifies. Season with salt and pepper.

Don’t toss the salad yet to prevent the leaves from wilting.

Pizza assembly:

[ Homemade or storebought pizza dough for 1 pizza + 3 tablespoons of Caesar salad dressing, recipe above + 1/2 cup shredded mozzarella cheese + about 1 cup cooked chicken strips, preferably grilled + freshly ground black pepper ]

Preheat oven to 450 degrees.

Roll out the pizza dough to a 12-inch circle. Place on a baking sheet or pizza stone. Bake for 8 - 10 minutes or until golden brown. Remove from oven.

Brush crush with the dressing and top with the mozzarella cheese. Top with the chicken and return the crust to the oven. Bake for about 5 - 8 minutes or until the cheese is melted. Remove from the oven and place on a cutting board.

In a bowl, toss the lettuce and grilled chicken slices with about 2 tablespoons of the salad dressing.

Top pizza with the salad and cut into wedges. Top with freshly ground pepper or pepper flakes if desired. Serve immediately.

CAESAR SALAD PIZZA:

Grilled Chicken Caesar Salad:

[ 1 head of Romaine lettuce, shredded+ 1 cooked chicken breast fillet, sliced+ 2 tablespoons mayonnaise + 1 tablespoon lemon juice + 1/2 teaspoon Dijon mustard + 1 small garlic clove, minced + 1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste + 1/4 cup extra-virgin olive oil ] OPTIONAL: 1 oil-packed anchovy fillet, finely chopped

Wash and spin the salad leaves. Set aside.

Whisk all dressing ingredient except the oil. And then gradually whisk in 1/4 cup olive oil so that it emulsifies. Season with salt and pepper.

Don’t toss the salad yet to prevent the leaves from wilting.

Pizza assembly:

[ Homemade or storebought pizza dough for 1 large pizza + 3 tablespoons of Caesar salad dressing, recipe above + 1/2 cup shredded mozzarella cheese + about 1 cup cooked chicken strips, preferably grilled + freshly ground black pepper ]

Preheat oven to 450 degrees.

Roll out the pizza dough to a 12-inch circle. Place on a baking sheet or pizza stone. Bake for 8 - 10 minutes or until golden brown. Remove from oven. If using a premade crust, just place it on a baking sheet. There is no need to bake it.

Brush crush with the dressing and top with the mozzarella cheese. Top with the chicken and return the crust to the oven. Bake for about 5 - 8 minutes or until the cheese is melted. Remove from the oven and place on a cutting board.

In a bowl, toss the lettuce and grilled chicken slices with about 2 tablespoons of the salad dressing.

Top pizza with the salad and cut into wedges. Top with freshly ground pepper or pepper flakes if desired. Serve immediately.