Chicken Caesar Salad Pizza Recipe

To make the crust, add yeast and sugar to warm water and allow to proof for 5 minutes. While the yeast is proofing, combine the salt, olive oil, and flour in the bowl of a stand mixer with the dough hook attached.

When the yeast mixture is nice and bubbly, add it to the bowl of the stand mixer, turn it on, and let it go for about 5 minutes. It should mix the dough and then start to knead it. The dough should be soft but not sticky; add more flour if necessary.

Remove the dough from the bowl and form it into a nice ball. Pour a little more olive oil into the bottom of the bowl and put the dough back in, turning it once to coat with olive oil.

Cover the bowl with plastic wrap, set it in a warm spot, and allow to rise for 30 minutes.

When the dough has risen, punch it down, remove it from the bowl, and place it on a clean, well-floured counter. Roll each portion out to a thickness of ¼ to ⅛ inches.

With the grill set to medium heat, brush olive oil on one side of each prepared pizza crust, and place crusts oil-side-down on the grill. Cook–with the cover up–until the bottom of the crust has nice grill marks on it and it is stiff enough to be flipped.

Brush more olive oil on the top of the crust and flip it over. Sprinkle minced garlic and chicken evenly over crusts, drizzle with pesto, and top with shredded mozzarella.

Close cover and cook until cheese is completely melted. Place cooked pizzas on a large cutting board or cookie sheet and allow to cool slightly.

Combine lettuce and dressing from the Caesar Salad kit in a large bowl and toss to coat. When pizzas are cool enough to eat , divide salad evenly among the pizzas.

Top with tomato slices, shredded parmesan, and feta. Slice and serve!