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Chicken Caesar Salad Pizza

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Course: Dinner, lunch
Ingredients Equipment Method

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

Equipment

  • pizza stone

Method
 

  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.