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Chicken Caesar Salad Pizza

Loop & Dash
Salad on a pizza?  YES, and it’s delicious!
Servings: 6 servings

Ingredients

Chicken:

  • ½ c olive oil
  • 2 tbsp lemon juice , freshly squeezed
  • 1 ½ tsp salt
  • 3 cloves garlic , pressed or finely minced
  • 2 lbs boneless skinless chicken breasts

Salad:

  • 2 cloves garlic , pressed or finely minced
  • 1 ½ tsp Dijon mustard
  • 3 tbsp lemon juice, freshly squeezed
  • 1 ½ tsp Worcestershire sauce
  • 4 tbsp mayonnaise
  • ¼ cup olive oil
  • ½ cup Parmesan cheese, freshly grated
  • 1 tsp salt
  • ¼ pepper
  • 2 heads of romaine lettuce, thinly sliced

Pizza:

  • 1 roll refrigerated thin crust pizza dough
  • 2 tbsp olive oil
  • 2 cups shredded mozzarella
  • Parmesan cheese for serving, optional

Instructions

  • Put all ingredients for the marinade in a gallon-sized resealable plastic bag. Add the chicken and marinate for 30 minutes minimum and up to 8 hours. 
  • Make the dressing: add all ingredients for the salad except for the lettuce into a jar with a lid and shake vigorously until combined. If you don’t have a jar with a lid, place everything except the cheese into a bowl and whisk until combined. Stir in the cheese.
  • Grill the chicken:  Outdoor grill - After the chicken is marinated, grill until cooked through.  Remove to a plate to rest.  Grill pan - Heat a grill pan over high heat for a couple of minutes until steaming hot.  Reduce the heat to medium-high and brush with olive oil.  Cook the chicken for 5-6 minutes per side until it is cooked through and reached an internal temperature of 165℉. Remove to a plate to rest.
  • Preheat the oven to 425℉.  Lightly grease a baking sheet with olive oil.  Roll out the pizza dough and stretch it to fit the pan, pressing the middle down with your fingers.  Pre-bake the pizza crust for about 8 minutes in the oven, until starting to turn a golden color.  
  • While the crust is baking, slice the chicken into thin slices or bite-size pieces, your choice!
  • Remove the pre-baked crust from the oven and brush with about 2 tbsp of olive oil.  Sprinkle the cheese over the crust and add the grilled chicken.  Return to the oven and bake for another 5-6 minutes, until the cheese is melted and the crust is golden brown.
  • While the pizza is baking, toss the lettuce with the salad dressing.  
  • Remove the pizza from the oven and arrange the salad on top.  Grate some parmesan cheese over the top, slice, and serve immediately.

Notes

  • This is a complete meal so don’t worry about side dishes!
  • You could also bake the chicken if you don’t have access to a grill or grill pan.  Bake at 400℉ for 22-30 minutes until cooked through and the internal temperature reaches 165℉.
  • The lettuce doesn't hold well if you have leftovers.  Store it separately from the pizza if possible.  
  • Kitchen scissors work well for cutting this pizza into slices.

Nutrition

Calories: 671kcal | Carbohydrates: 4g | Protein: 44g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.04g | Cholesterol: 136mg | Sodium: 1608mg | Potassium: 658mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 8mg | Calcium: 307mg | Iron: 1mg
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