Chicken Caesar Salad Pizza

Love chicken Caesar salad? Ditch those croutons and serve it on top of a pizza instead!

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Ever order a pizza but start with a salad, convincing yourself it will prevent you from eating too much pizza? That never works for me. I will still annihilate half by myself, so I would’ve consumed less calories without the stupid healthy salad .

Maybe putting the salad on the pizza is the way to go.

Caesar salad was actually the first salad I ever liked. Probably because it has the least amount of vegetables in it and I used to despise all vegetables besides carrots, corn and potatoes (as if they counted as a veggie).

Green things were very much absent from my diet growing up, but boredom of the food selections of my undergraduate meal plan that met my picky-eating ways forced me to dive into the actually very expansive options available (oh the benefits of going to a gigantic school).

But back to talking about this pizza topped with Caesar salad. It is cooked with a pesto sauce base and topped with Mozzarella, Paremesan and chicken. Then once out of the oven, you assemble the rest of the salad right on top!

A little drizzle of homemade creamy caesar dressing and some extra shredded Parmesan seals the deal. But leave off those croutons because you will find them transformed into a pizza crust. IDK about you but pizza crust sounds way better than any crouton.

I think any salad could be improved by being serving on top of a pizza crust.

What salad should I try next? I also have done a strawberry spinach salad pizza, but I would like to try a Cobb salad. I am also just a fan in general of some post-oven greenery, especially arugula.

Post updated 8/31/20, photo above is the original.

One year ago: Apple Harvest Oatmeal

CHICKEN CAESAR SALAD PIZZA

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Yield: 3-4 Servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 recipe pizza dough
• 1 Tbsp olive oil
• 2 Tbsp basil pesto
• 1/2 cup cooked chicken, cut into bite-sized pieces
• 1 cup shredded Mozzarella
• 1/4 cup shredded Parmesan, plus more for garnish
• 2 cups leafy romaine
• 1 Roma tomato, sliced
• 1/4 cup Caesar salad dressing

Directions

1. Preheat oven to 450 degrees with a pizza stone* placed on the center rack for 30 minutes.
2. On a cornmeal dusted pizza peel*, roll out the pizza dough. Spread the olive oil and pesto over the dough within a 1/2 inch of the edge. Top with chicken pieces and sprinkle cheeses over top.
3. Shimmy onto the preheated pizza stone and bake for 10-15 minutes or until crust is golden and cheese is bubbly.
4. Allow pizza to cool slightly then top with romaine, tomato, and dressing. Add additional Parmesan is desired.

Notes

*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.

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