Chicken Caesar Salad Pizza
Salad gets a delicious makeover! Diced chicken and vegetables are tossed with Caesar salad dressing and served atop a crispy pizza crust.
- 1 package (10 ounces) refrigerated pizza crust
- 3 cups thinly sliced romaine lettuce
- 2 cups diced cooked chicken
- 1/2 cup diced red bell pepper
- 1/3 cup pitted ripe olives, drained and sliced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/2 cup light creamy Caesar salad dressing
- 1 garlic clove, pressed
Preheat oven to 425ºF. Lightly sprinkle Large Round Stone with Handles with flour using Flour Sugar/Shaker. Roll pizza crust on baking stone, shaping into a circle. Using Baker’s Roller®, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.
Meanwhile, using Chef’s Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Egg Slicer Plus®. Place lettuce, chicken, bell pepper and olives in large Bamboo Fiber Mixing Bowl.
Grate Parmesan cheese using Rotary Grater. In Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Garlic Press; mix well.
Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.
- 8 servings
Nutrients per serving:
Calories 300 (30% from fat), Total Fat 10 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 27 g, Protein 24 g, Sodium 730 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
2 starch, 2 1/2 low-fat meat (2 carb)
This recipe is a great way to use leftover grilled chicken.
The Egg Slicer Plus® is a versatile kitchen tool that can be used to slice pitted olives, firm mushrooms and hard-cooked eggs. It works equally well for slicing ripe strawberries, kiwi and bananas.