For the pizza dough
2 teaspoons yeast
2 teaspoons sugar
1 1/2 cup warm water
1/2 cup olive oil
1 teaspoon salt
4-4 1/2 cups flour (You can use up to 2 cups of whole wheat flour, the rest should be all purpose.)
For the dressing
1 teaspoon anchovy paste
4 cloves garlic, peeled
2 teaspoons white wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 cup olive oil
3-4 boneless, skinless chicken breasts
1 cup mozzarella cheese, shredded
1 head romaine lettuce, shredded
1/4 cup Parmesan cheese, shaved
1. For the dough: Dissolve yeast and sugar in warm water and let sit for five minutes. Add oil and salt, stir to mix. Add flour one cup at a time, stirring to combine completely. Dough should be a little sticky but easy enough to work with that it doesn’t stick all over your hands. Knead dough for five minutes. Place in a greased bowl and let rise for an hour.
2. While dough rises, heat large skillet over medium-high heat and cook chicken until done, 10-15 minutes per side depending on thickness of breasts. Remove from heat, cool slightly, and thinly slice.
3. Make the dressing: Place all dressing ingredients in a container and blend with an immersion blender until thick and emulsified. Season with salt and pepper to taste. (You could mince everything and whisk it while slowly adding the olive oil as well, but immersion blenders are so much fun.)
4. Punch down dough and let rest five minutes. Divide dough in half and roll, stretch or press into two 12-inch rounds. Place each round on pizza pan or parchment paper if using pizza stone.
5. Preheat oven to 500*F. If using pizza stone, preheat that as well.
6. Brush each dough round with 1-2 tablespoons dressing. Spread chicken evenly over both pizzas and top each with 1/2 cup mozzarella cheese. Bake for 10-15 minutes, or until cheese is melted and dough is fully cooked.
7. Meanwhile, toss lettuce with remaining dressing. Allow pizza to cool for 5 minutes then top with dressed lettuce and Parmesan cheese.
Not that long ago I tried out a recipe for Taco Pizza that my wonderful sister-in-law sent. Ever since then I’ve been having pizza dreams and I finally managed to fit this Chicken Caesar Pizza into my schedule! It was great! Lance and I devoured a whole pizza between the two of us and loved every bite!
I would make a few slight modifications next time, we both found the pieces of lettuce, chicken, and cheese to be a bit too large which sauce them to fall off the pizza. Next time, I’ll cut things into smaller pieces so they stay on the pizza better.
I went easy on dressing the lettuce since Lance prefers a lighter dressing on his salads. I served the extra at the table and added more to my own slices. If you have extra, package up the pizza slices and the lettuce separately so you can reheat the pizza without cooking the lettuce.
Next up in the pizza experimentation – Peking Duck Pizza!