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Chicken Caesar Salad Pizza
We don’t care if it’s “basic,” we love Caesar salad with our whole heart. It’s crisp, creamy, garlicky and packed with all the right toppings (namely, croutons). Oh, and it turns out the flavor combination translates beyond lettuce—pasta salad, asparagus, slaw, you name it. To prove our point, we dreamed up this recipe for chicken Caesar salad pizza, which is basically a cheesy, bubbly flatbread topped with the crowd-pleasing entree. And what could be bad about that?
1 pound store-bought pizza dough
Extra-virgin olive oil
8 ounces mozzarella cheese, shredded
½ cup mayonnaise
Juice of ½ lemon (about 2 tablespoons)
¼ cup finely grated Parmesan cheese
2 teaspoons Dijon mustard
1 garlic clove, grated
½ teaspoon Worcestershire sauce
1 head romaine lettuce, chopped
1 cooked chicken breast, sliced (or use a rotisserie chicken)
Freshly ground black pepper
Finely grated Parmesan cheese, to serve
1. Preheat the oven to 525°F. Line a baking sheet with parchment paper.
2. Make the Pizzas: Divide the pizza dough into two equal balls. Stretch each ball into a round about 8 inches in diameter (no need to be precise), then arrange on the prepared baking sheet. Brush all over with olive oil, then top each pizza with half of the mozzarella. Transfer to the oven and bake until the cheese is bubbly and the crust is very golden, 13 to 15 minutes.
3. Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, Dijon, garlic and Worcestershire. Add 1 or 2 tablespoons of water as needed to thin the texture of the dressing until it’s drizzly.
4. To assemble the pizzas, top each with half of the chopped romaine and half of the chicken. Drizzle with some of the dressing and season with freshly ground black pepper. Top with more grated Parmesan before slicing and serving.