B and I became obsessed with Mellow Mushroom’s Caesar Salad Pizza over the summer while we were staying in the town next to us. Their Mellow Mushroom is located in an old house and its probably the coolest MM I’ve ever been in. Now that we have a working kitchen, I decided to recreate the pizza for us!
Before you go all “PREGNANT GIRLS AREN’T SUPPOSED TO EAT CAESAR DRESSING” on me, my dressing did not have raw egg yolk in it.
Here’s how ya make it…
Ingredients
Fresh pizza dough (allow it to rise; room temperature)
Flour – for rolling out the dough
Corn Meal – for sprinkling on pizza stone
2 chicken breasts, cubed, cooked, and cooled (season with salt, pepper, garlic salt)
Olive oil
1 tsp minced garlic
1 cup grated Fontina
1 cup shredded Mozzarella
1 cup sliced black olives
1 heart of romaine, cut crosswise into 1/2 inch ribbons
2 tbs store-bought Caesar dressing (any brand)
2 tbs freshly grated parmesan cheese
Salt and Pepper
Directions
1. Preheat your oven to 500°F. Sprinkle corn meal evenly over your pizza stone.
2. Roll out your dough to fit the pizza stone. Fold back the edges to make a crust. Brush olive oil on the top of each crust.
3. Sprinkle minced garlic and chicken evenly over crusts.
4. Bake for 10 minutes.
5. Top with mozzarella, fontina, and black olives.
6. Bake until crust is golden and cheese is melted, 10-12 minutes. Remove from oven and set aside to cool.
7. Prepare your salad – mix romaine, parmesan, and dressing in a large bowl. Season to taste with salt and pepper.
ENJOY!
Chicken Caesar Salad Pizza
Equipment
- pizza stone
Ingredients
- fresh pizza dough allow it to rise; room temperature
- flour for rolling pin
- corn meal sprinkle on pizza stone
- 2 chicken breasts cubed, cooked, and cooled (season with salt, pepper, garlic salt)
- olive oil
- 1 tsp minced garlic
- 1 cup grated fontina
- 1 cup shredded mozzarella
- 1 cup sliced black olives
- 1 heart of romaine cut crosswise into 1/2 inch ribbons
- 2 tbsp store-bought Caesar dressing
- 2 tbsp grated parmesan cheese
- salt and pepper
Instructions
- Preheat your oven to 500°F. Sprinkle corn meal evenly over your pizza stone.
- Roll out your dough to fit the pizza stone. Fold back the edges to make a crust. Brush olive oil on the top of each crust.
- Sprinkle minced garlic and chicken evenly over crusts.
- Bake for 10 minutes.
- Top with mozzarella, fontina, and black olives.
- Bake until crust is golden and cheese is melted, 10-12 minutes. Remove from oven and set aside to cool.
- Prepare your salad – mix romaine, parmesan, and dressing in a large bowl. Season to taste with salt and pepper.
That looks so delicious! Cesar salad and pizza happen to be my go-to choices every time I eat at an Italian restaurant so I’m going to have to give this a try!
This sounds absolutely divine! I love caesar salad and I love pizza, but I never thought to put the two together! Thanks so much for the idea!
I was hoping you were going to share this recipe – it looks so good!!
Yay I am glad that you have been looking out for it on the blog!
We live North of Atlanta in Forsyth County! Love love MM!
Yum! MM is the best! When I was at UGA it was a staple! I’m not sure what area y’all live in but we live NW of Atlanta in Cartersville and are getting one soon! We can’t wait!
Yummmm 2 of my favorites in one!
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