CAESAR CHICKEN PIZZA
Ingredients
- 1/2 .5 .5cup CUP_USVolumeCaesar Vinaigrette (see "Sauces & Dressings")
- 2 2 2tablespoons TABLESPOON_USVolumeChili Oil (see "Sauces & Dressings")
- 1/4 .25 .25cup CUP_USVolumeOven Dried Tomatoes (see "Sauces & Dressings")
- 2 2 2cups CUP_USVolumeshredded mozzarella cheese
- 2 2 2cups CUP_USVolumeshredded Fontina cheese
- 2 2 2teaspoons TEASPOON_USVolumechopped fresh thyme leaves
- 2 2 2teaspoons TEASPOON_USVolumechopped fresh oregano leaves
- 2 2 2tablespoons TABLESPOON_USVolumefreshly grated Parmesan cheese
- 10 10 10ounces OUNCE_USVolumeromaine lettuce, cut into chiffonade strips (see "Cooking Tips")
- Kosher salt
- Freshly ground black pepper
- 1/2 .5 .5ounce OUNCE_USVolumefreshly shaved Parmesan
- Whole Wheat Pizza Dough (see separate recipe under "Pizza")
Sautéed Spicy Chicken
- 1 1/4 1.25 1.25pounds POUNDWeightskinned and bones uncooked chicken, cut into cubes to make 4 cups
- 1/2 .50 .50cup CUP_USVolumeextra-virgin olive oil, plus 1 tablespoon
- 3 1/2 3.5 3.5tablespoons TABLESPOON_USVolumefresh lime juice
- 2 2 2large jalapeño peppers, seeded and minced
- 1 1 1garlic clove, minced
- Pinch chopped fresh cilantro
- Kosher salt
Instructions
- Several hours ahead or the night before, prepare the Whole Wheat Pizza Dough.
- 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.
- Make the Caesar Vinaigrette.
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500°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.
- Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.
- Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.
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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.
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.