Best Chicken Caesar Salad Pizza Recipes

HERBED CHICKEN CAESAR SALAD PIZZA

Steps:

• Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
• Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
• Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
• Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
• Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
• Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 375 degrees F. Line a roasting pan with foil.
• Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
• Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.

CHICKEN CAESAR SALAD PIZZA

Steps:

• Preheat oven to 500º.
• Cut chicken into chunks and stir fry with 1-2 Tablespoons of dressing.
• Add one clove garlic to pan and stir.
• Prepare dough on pizza pan or stone.
• Brush dough with olive oil.
• Spread 1/2 cup salad dressing over crust.
• Top with remaining clove garlic, spread evenly.
• Sprinkle parmesan over crust to lightly cover.
• Put 1/2 jack cheese on top.
• Chop chicken into small pieces and place on top.
• Top with remaining Jack cheese and more Parmesan, if desired.
• Bake 10 minutes or until golden brown and bubbly.
• Meanwhile, Toss tomatoes, lettuce and green onions in large bowl.
• Mix with additional salad dressing.
• Serve each pizza slice with a serving of caesar salad on top!
• NOTE: you can use a Boboli pizza crust if you prefer, just bake according to package instructions.

CHICKEN CAESAR SALAD PIZZA

Steps:

• Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. Prick with a fork. Bake at 400° for 11 minutes or until lightly browned. Cool on a wire rack., In a nonstick skillet, cook chicken in oil over medium heat until no longer pink; cool slightly. Meanwhile, in a small bowl, combine the dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream cheese and half of the dressing mixture until well blended., Combine romaine, red pepper and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with romaine mixture, chicken and remaining Parmesan.

CHICKEN CAESAR SALAD PIZZA

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.
• Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.
• Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.
• For the topping:
• While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.
• Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.

CHICKEN CAESAR SALAD PIZZA, PAMPERED CHEF

Steps:

• Roll out and bake pizza crust according to package directions.
• In a small mixing bowl, combine 1/4 cup parmesan cheese with the Caesar dressing, lemon pepper seasoning, and garlic. Mix well.
• In a medium mixing bowl, combine cream cheese and half of the dressing mixture. Mix well. Fold in half of the diced chicken.
• Place lettuce, bell pepper, and olives into a bowl and add remaining dressing mixture. Toss to coat.
• Spread cream cheese mixture onto cooled pizza crust. Top with lettuce mixture, then arrange remaining chicken over the salad. Sprinkle on the remaining parmesan cheese and top with freshly ground pepper.
• Slice with a pizza cutter and serve immediately.

CHICKEN CAESAR SALAD PIZZA

Steps:

• Heat oven to 425ºF.
• Place pizza crust on baking sheet; top with mozzarella.
• Bake 7 to 8 min. or until cheese is melted. Meanwhile, toss greens with remaining ingredients.
• Top pizza with salad just before serving.