Caesar Salad Pizza
This Caesar Salad Pizza combines two classics for a delicious 30-minute meal. We use naan bread as a shortcut instead of traditional pizza dough, making it quick and easy to get dinner on the table!
Servings: 2 pizzas
Cost: $12.29
Equipment
Ingredients
Caesar Salad Dressing
Pizzas
- 1 7-ounces chicken breast see note 1
- 1 teaspoon olive oil for the chicken
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1 (8.8-ounce) package naan bread
- 1 teaspoon olive oil divided
- 3 ounces whole-milk mozzarella cheese very thinly sliced
- 4 tablespoons finely grated Parmesan cheese
- 1 head romaine lettuce
- Toppings as desired see note 2
Instructions
- Add all the dressing ingredients to a blender jar. Blend until smooth. Taste and adjust any flavors to personal preference. Cover the finished dressing and place it in the fridge to chill and intensify.
- Pat the chicken breast dry with a paper towel or napkin. Cut the chicken in half horizontally to create two equal-sized pieces. If needed, pound the chicken to ensure even thickness. Drizzle about 1/2 teaspoon of olive oil on each side, then season evenly with salt, pepper, and lemon pepper on both sides.
- Cook the chicken on a grill or pan for 3-5 minutes per side over medium-high heat, or until the juices run clear. It’s fine if the chicken isn’t fully cooked through to 165°F since it will cook further in the oven. Once done, remove it and tent with foil. Let it cool for 5 minutes before slicing very thinly.
- Preheat the oven to 400℉. Set the naan bread on the cookie sheet. Lightly drizzle with olive oil, about 1/2 teaspoon per naan. Bake in the oven for 2 minutes and then remove.
- While naan is baking, thinly slice the mozzarella and grate the Parmesan cheese. Remove the naan bread from the oven after 2 minutes and evenly spread the mozzarella cheese across the top, about 1/3 cup per naan bread. Evenly spread the sliced chicken across the top. Sprinkle about 2 tablespoons Parmesan cheese across the top of each pizza.
- Return pizzas in the oven for 6-8 minutes, or until cheese is melted.
- Coarsely chop the Romaine lettuce. Wash and thoroughly dry. Toss with the prepared dressing, add as much as you'd like. Chill until ready to eat.
- Cut the pizza into slices and generously spoon the salad over each slice. Add optional croutons and additional Parmesan cheese. Drizzle any additional dressing over the pizza if desired. Serve immediately.
Notes
Note 1: Instead of cooking the chicken breasts, you can also use about 1 cup of lemon-pepper-seasoned rotisserie chicken.
Note 2: I like to top my pizza with freshly cracked pepper, shaved Parmesan, and a handful of croutons.
Nutrition: The nutritional information will vary based on how much dressing you use. The numbers shown here are higher than most users will actually experience.
Storage: This recipe isn't great for leftovers. I recommend eating everything as soon as it's baked. Otherwise, the naan becomes soggy.
Nutrition
Serving: 1serving | Calories: 703kcal | Carbohydrates: 55.7g | Protein: 43.4g | Fat: 34.2g | Cholesterol: 105.1mg | Sodium: 1054.1mg | Fiber: 4.1g | Sugar: 5.5g