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Chicken Caesar Salad Pizza Sandwich

By Anja Westhues

Chicken Caesar Salad Pizza Sandwich

Recipe by Audrey Marcum of Audrey's Table.

Ingredients

Caesar Dressing

  • 3-4 anchovy fillets, minced into a paste

  • 1 egg yolk

  • 2 garlic cloves, finely minced

  • Juice of ½ lemon, more to taste

  • ½ tbsp dijon mustard

  • ½ cup sunflower oil (or neutral oil)

  • 1 tsp Worcestershire sauce

  • ~1 cup grated parmesan cheese

  • Salt and pepper, to taste

Spiced Seared Chicken Breast

  • 2 skinless, boneless chicken breasts

  • 1 tsp each of paprika, dried oregano, and black pepper

  • ½ tsp each garlic powder and onion powder

  • ½ tbsp kosher salt

Remaining Ingredients 

  • 5-6 cups Josie’s Organics Baby Romaine 

  • 1 cup (or more) Kooshy’s Mambo Italiano sourdough croutons 

  • 16 oz pizza dough, divided into 2 8-oz balls

  • Olive oil 

Directions

  1. CAESAR DRESSING: Put the egg yolk, anchovy paste, minced garlic, lemon juice, dijon mustard, and worcestershire sauce in a medium bowl. Whisk to combine.

  2. Whisking constantly, slowly pour in sunflower oil. The dressing should visibly emulsify and thicken. Once combined, whisk in the parmesan cheese and season with salt and pepper to taste.

  3. SPICED SEARED CHICKEN BREAST: Flatten both breasts using a meat tenderizer or a rolling pin until they are the same thickness (about ½ inch thick). 

  4. In a small bowl, combine the paprika, dried oregano, black pepper, garlic powder, onion powder, and salt. 

  5. Lightly rub each chicken breast with olive oil, then season generously with the spice mixture. 

  6. Heat a pan over medium-high and add 2 tsp olive oil. Sear the breasts until a golden crust starts to form, then flip and continue cooking until the internal temperature of the chicken reaches 165 F. Remove from the pan and allow to rest at least 10 minutes before slicing. 

  7. MAKE THE CAESAR PIZZA SANDWICH: Preheat the oven to 500 F. Place a pizza stone or steel in the oven while it’s preheating. 

  8. Roll out one ball of dough on a floured surface until it’s about 12 inches in diameter. Drizzle the inside generously with olive oil, then fold the dough in half to create a half circle. 

  9. Drizzle a little more olive oil on top, then carefully transfer the dough to the hot pizza stone and cook for 8-10 minutes, until the  crust is golden brown on top and puffed up.

  10. While the pizza is cooking, toss together the baby romaine, sourdough croutons, and a generous pour of the caesar dressing. 

  11. Once the crust is cool enough to handle, spread some caesar dressing on the inside. Pile on the dressed caesar salad on the inside and layer on the chicken slices. Grate more parmesan cheese on top, cut in half, and serve. 

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