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.
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.