Search Recipes

Caesar Chicken Pizza

1/2 cup
Caesar Vinaigrette (see "Sauces & Dressings")
2 tablespoon s
Chili Oil (see "Sauces & Dressings")
1/4 cup
Oven Dried Tomatoes (see "Sauces & Dressings")
2 cup s
shredded mozzarella cheese
2 cup s
shredded fontina cheese
2 teaspoon s
chopped fresh thyme leaves
2 teaspoon s
chopped fresh oregano leaves
2 tablespoon s
Freshly grated Parmesan cheese
10 ounce s
romaine lettuce, cut into chiffonade strips (see "Cooking Tips")
kosher salt
Freshly ground black pepper
1/2 ounce
freshly shaved Parmesan
Whole Wheat Pizza Dough (see separate recipe under "Pizza")
Sautéed Spicy Chicken
1 1/4 pound s
skinned and bones uncooked chicken, cut into cubes to make 4 cups
1/2 cup
extra-virgin olive oil, plus 1 tablespoon
3 1/2 tablespoon s
fresh lime juice
large jalapeño peppers, seeded and minced
garlic clove, minced
Pinch chopped fresh cilantro
kosher salt
  1. Several hours ahead or the night before, prepare the Whole Wheat Pizza Dough.
  2. At least 11/2 hours before making the pizzas, start to prepare the Sautéed Spicy Chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the 1/2 cup olive oil, the lime juice, jalapeños, garlic, and cilantro. Season with salt, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or sauté pan large enough to hold the chicken comfortably in a single layer, heat the remaining 1 tablespoon of oil. With a slotted spoon, remove the chicken from the marinade. Sauté the chicken just long enough to brown the pieces on all sides. Do not overcook. Remove from the skillet with the slotted spoon and set aside.
  3. Make the Caesar Vinaigrette.
  4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
  5. 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.
  6. Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.
  7. Toss the lettuce with the Caesar 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.

 Makes 4 pizzas.

Average: 4 (4 votes)

About this Recipe

Two favorite dishes—Caesar salad and pizza—become one in this popular recipe from my book Pizza, Pasta, & More! You can make it with regular pizza dough in place of the Whole Wheat Pizza Dough, if you like.

Try Similar Recipes