Chicken Caesar Salad Pizza (Printable Version)
Crispy pizza crust with juicy chicken, Caesar dressing, fresh romaine, and Parmesan creates this irresistible fusion of two favorites.
# Ingredient List:
→ Pizza Base
01 - 1 pre-made or homemade pizza dough (12-inch round)
02 - 1 tablespoon olive oil
→ Pizza Toppings
03 - 1 cup cooked chicken breast, sliced or shredded
04 - 1 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 teaspoon cracked black pepper
→ Caesar Salad Topping
07 - 2 cups chopped romaine lettuce
08 - 1/4 cup Caesar dressing
09 - 1/4 cup shaved Parmesan cheese
10 - 1/2 cup cherry tomatoes, halved (optional)
11 - 1/2 cup croutons
# How to Make:
01 - Preheat oven to 450°F. If using a pizza stone, heat it in the oven as well.
02 - On a lightly floured surface, stretch or roll pizza dough into a 12-inch round. Transfer dough to a parchment-lined baking sheet or preheated stone.
03 - Brush olive oil evenly over the dough. Sprinkle mozzarella cheese evenly, then add the cooked chicken and grated Parmesan. Season with cracked black pepper.
04 - Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling. Remove from oven and let cool slightly.
05 - While the pizza bakes, toss romaine lettuce with Caesar dressing in a bowl until well coated.
06 - Once the pizza is slightly cooled, top with the dressed romaine, shaved Parmesan, cherry tomatoes, and croutons. Slice and serve immediately.
# Expert Tips:
01 -
- The hot crust meets cool crisp lettuce in a way that feels wrong but tastes absolutely right
- It transforms pizza night into something that feels fancy enough for company but comes together in under 40 minutes
02 -
- Never skip cooling the pizza for those two minutes or your lettuce will wilt into sad limp greens instantly
- Pat your romaine completely dry with paper towels before tossing with dressing or the whole thing gets watery
03 -
- Room temperature dough stretches so much easier than cold dough straight from the fridge
- A pizza peel makes transferring to a stone effortless but the back of a baking sheet works too