Chicken Caesar Pizza
This pizza will conquer all. Made with Caesar dressing and a homemade crust, you'll be running for seconds.
- 1 LB – Chicken Breasts
¾ C– Caesar Dressing
1 ¼ C – Shredded Mozzarella Cheese
¼ C – Shredded Parmesan Cheese
½ C – Croutons, crumbled
- Chopped Parsley for garnish
1 C + 1 TB – “00” Flour
1 C + 2 TB – AP Flour
1 t – Sea Salt
¾ t – Active Dry Yeast
1 t – Olive Oil
1 C – Warm Water (100-110 degrees)
- More flour for kneading
- Cornmeal for dusting
- Make the pizza dough by stirring the yeast and warm water together gently and letting it sit at room temperature for 5 minutes.
- Combine the dry ingredients together in a bowl and stir to combine.
- Add liquid ingredients and stir with a wooden spoon until a loose dough forms.
- Pour the dough out onto a floured surface and knead for 3 minutes.
- Rest the dough for 15 minutes.
- Knead the dough for an additional 3 minutes.
- Cut the dough into 2 equal sized balls and cover with a lightly moistened towel.
- Allow the balls to rise for 3-4 hours at room temperature. (or you can let the dough rise for 24 hours in the fridge)
- While the dough is rising cook the chicken.
- Preheat oven to 350 degrees.
- Season the chicken breasts generously with Caesar Wing Rub.
- Place the chicken on a sheet tray and into the oven to bake until the internal temperature reaches 165 degrees.
- Cool completely and chop.
- Preheat pizza oven, grill or oven to 450 degrees and set up a pizza stone or cast-iron pan to cook.
- Sprinkle a light dusting of cornmeal on a work surface.
- Using your hand, press out the dough into a 14” pizza. Avoid using a rolling pin.
- Spread the Caesar dressing on the dough to about ½” of the edge for the crust.
- Sprinkle on the cheeses and chicken.
- Cook the pizza on the stone for 4-7 minutes until the cheese is slightly browned and the crust has crisped.
- Rest 3 minutes before topping the pizza with the crumbled croutons and parsley.