Caesar Chicken Pizza Recipes

CHICKEN CAESAR PIZZA

Steps:

• Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing. , Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or until crust is golden brown and cheese is melted., In a small bowl, toss salad mix and green onions with remaining dressing. Just before serving, top pizza with salad and tomatoes.

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:

• 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.

CAESAR CHICKEN PIZZA

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan. Bake until the pizza crusts are nicely browned, 10 to 12 minutes.
• Toss the lettuce with the vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately.
• Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a food processor. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
• Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro. Season with salt and let marinate for 1 hour, refrigerated.
• In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.
• In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with salt and pepper. Refrigerate, in a covered container. When ready to use, whisk again.

CAESAR CHICKEN PIZZA

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan. Bake until the pizza crusts are nicely browned, 10 to 12 minutes.
• Toss the lettuce with the vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately.
• Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a food processor. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
• Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro. Season with salt and let marinate for 1 hour, refrigerated.
• In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.
• In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with salt and pepper. Refrigerate, in a covered container. When ready to use, whisk again.

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:

• 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.