Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
55 mins
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Boy do I love a good Caesar: crisp romaine, creamy-tangy dressing, and those big, toasty croutons I can't resist sneaking off the sheet pan. And pizza? Around here, it’s nothing short of an obsession (Pawhuska's P-Town pizzeria is proof). So a marriage between the two just makes sense. On busy weeknights, I bake a super‑crispy, cheese‑kissed crust and top it with a big, bright Caesar salad with juicy chicken and plenty of homemade dressing. Every slice is crunchy, creamy, and downright fun—like your favorite salad decided to hop onto a pizza and stay for supper.
What goes into Caesar salad dressing?
The reason everyone loves Caesar salad is the rich, flavor-packed dressing. It's made with bold, acidic ingredients like lemon juice, mustard, and vinegar that are balanced with savory Worcestershire sauce, anchovies, and Parmesan cheese. Some people use raw egg yolks to help bind the ingredients together, but I find that a good amount of olive oil rounds out the flavors and helps everything blend into a smooth, emulsified dressing.
How long does leftover Caesar dressing last?
It's not a bad idea to double this Caesar salad dressing recipe while you have the food processor out. Because it's made without eggs, it will stay fresh in an airtight container in the refrigerator for up to four days. Then, you can make a world of delicious Caesar-flavored dishes, like chicken Caesar salad wraps, chicken Caesar Milanese, or a timeless Caesar salad.
Can you use homemade dough for chicken Caesar salad pizza?
Yes, if you have extra time and want to make the dough from scratch, use this recipe. It makes enough for two pies.
How to Make Chicken Caesar Salad Pizza
INGREDIENTS
- Lemon juice. A squeeze of fresh lemon juice livens up the creamy Caesar dressing.
- Dijon mustard. Mustard adds a subtle kick of heat and acidity to the dressing. You can use whole-grain mustard if you like.
- Vinegar. This Caesar dressing calls for balsamic vinegar, which is sweeter and more intense than other varieties of vinegar.
- Worcestershire sauce. This fridge staple adds a ton of umami to the salad.
- Anchovies. Don't fear anchovies! They're tiny flavor powerhouses that add complexity and savoriness to a Caesar dressing. And since they're blended up with the other ingredients, you'll forget they're even there.
- Parmesan cheese. This hard, salty cheese is essential for anything Caesar. You'll use it in the dressing, on the pizza dough, and for sprinkling at the end.
- Pizza dough. Look for frozen or refrigerated premade pizza dough at the grocery store, then let it come to room temperature so it's nice and stretchy when you start cooking.
- Romaine. This crisp, crunchy lettuce is a signature of Caesar salad.
- Chicken. You can use chopped rotisserie chicken or any cooked chicken you have on hand. Or make a roast chicken or simple grilled chicken.
STEP-BY-STEP INSTRUCTIONS
First, get yourself set up to cook the pizzas by placing an upside-down baking sheet in the oven and preheating it to 500°F. Pizzas crisp up better when the oven is piping hot! Line a second upside-down baking sheet with a piece of parchment paper to prevent the crust from sticking. For good measure, dust it with flour too.
Next, make the dressing by combining lemon juice, mustard, balsamic vinegar, Worcestershire sauce, anchovies, and garlic in a food processor or blender until smooth. Drizzle in olive oil with the motor running until you have a creamy dressing, then finish it off with grated parmesan cheese, salt, and pepper.
To assemble the pizzas, divide the dough in half. On the parchment-topped baking sheet, stretch one portion into a 10-inch round (reserve the other portion on the side). Coat the dough with olive oil and sprinkle it with parmesan, salt, and pepper.
Bake the prepared crust on the baking sheet in the oven until it's golden brown and the cheese is melted. While it bakes, prepare the second crust.
When both crusts are crisp and ready, make the salad by tossing together romaine lettuce, chopped chicken, parmesan, and some of the dressing until everything is well coated. Add a drizzle of dressing to each of the crusts, then pile on the salad and top each pie with a final sprinkle of shaved parmesan cheese and any remaining dressing.
A full list of ingredients and directions can be found in the recipe below.
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Ingredients
- 3/4 cup
olive oil, plus more for brushing
All-purpose flour, for dusting
- 3 Tbsp.
fresh lemon juice
- 3 Tbsp.
dijon mustard
- 4 tsp.
balsamic vinegar
- 2 tsp.
Worcestershire sauce
- 4
anchovy fillets
- 3
garlic cloves
- 3/4 cup
grated parmesan cheese, plus 1/2 cup shaved parmesan, plus more for topping
- 1 tsp.
black pepper
- 3/4 tsp.
kosher salt
- 1
pound pizza dough, at room temperature
- 1
head romaine lettuce, chopped into bite-size pieces (about 6 cups)
- 2 cups
chopped rotisserie or other cooked chicken
Directions
- Step1About 30 minutes before making the pizzas, place an upside-down rimmed baking sheet on a rack in the upper third of the oven and preheat to 500˚F. Top another upside-down baking sheet with a 14-inch piece of parchment. Lightly brush the parchment with olive oil and dust with flour.
- Step2For the dressing: Combine the lemon juice, mustard, vinegar, Worcestershire sauce, anchovies, and garlic in a food processor or blender and blend on low speed for several seconds. Scrape down the sides. With the motor running, drizzle in the olive oil in a steady stream. Scrape down the sides again and mix to combine. Add ½ cup grated parmesan, ½ teaspoon pepper, and ¼ teaspoon salt and blend until combined.
- Step3Divide the pizza dough in half. On afloured surface, stretch one piece of doughinto a 10-inch round and transfer it to theparchment-topped baking sheet. Brushthe dough with olive oil and sprinkle with2 tablespoons grated parmesan and¼ teaspoon each salt and pepper.
- Step4Using the parchment-covered bakingsheet as a peel, slide the round of dough(and the parchment) onto the hot bakingsheet in the oven. Bake until the crust isbrowned and the cheese is melted, 8 to10 minutes. Repeat to make another crust.
- Step5Toss together the lettuce, chicken,shaved parmesan, and ½ cup of the dressingin a large bowl. Drizzle ¼ cup dressing overeach crust. Mound the salad on top andserve topped with more shaved parmesanand dressing.
