HERBED CHICKEN CAESAR SALAD PIZZA

Herbed Chicken Caesar Salad Pizza image

Provided by Ree Drummond : Food Network

Time 3h40m

Yield 1 pizza

Number Of Ingredients 31

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Ingredients

1 tablespoon olive oil, plus more for oiling the baking sheet
1 disc Pizza Dough, recipe follows
All-purpose flour, for dusting
1 cup freshly grated Parmesan, plus one 3-ounce chunk Parmesan, for shaving
Pinch kosher salt
Pinch freshly ground black pepper
1 head romaine lettuce, sliced into small pieces
Roasted Chicken Breast, recipe follows, sliced on the bias
Green Herb Dressing, recipe follows
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling the bowl
4 chicken breasts
1 tablespoon olive oil
1 scant teaspoon ground thyme
1 scant teaspoon ground oregano
1 scant teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
4 anchovy fillets
2 cloves garlic
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, as needed

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.