Chicken Crust Caesar Salad Pizza

45 mins
Serves 4
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Directions

  1. 1Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  2. 2In a bowl, combine 20 oz canned chicken (drained), 1 large egg, ½ cup grated parmesan, 1 tsp garlic powder, and ½ tsp crushed red pepper. Mix with a fork until well combined, breaking up any lumps.
  3. 3Pour the mixture onto the prepared baking sheet and press it down with your hands to form a ¼-inch thick crust.
  4. 4Bake for 40-45 minutes.
  5. 5While the crust is baking, prepare the Caesar dressing. Combine ½ cup mayo (or plain Greek yogurt), ¼ cup sour cream, 1.5 tsp anchovy paste (optional), 4 cloves garlic, 1.5 tbsp olive oil, the zest of half a lemon (optional), 2.5 tbsp lemon juice, 1.5 tsp Dijon mustard, 1 tbsp Worcestershire sauce, ½ tsp cracked black pepper, ¼ cup shredded parmesan, and salt to taste. Mix well.
  6. 6Once the chicken crust is done, let it cool slightly.
  7. 7Spread some of the Caesar dressing over the cooled crust.
  8. 8Mix the romaine lettuce with some Caesar dressing and spread it evenly over the dressing on the crust.
  9. 9Top with shaved parmesan, cracked black pepper, and lemon zest (optional).
  10. 10Drizzle with balsamic glaze (optional).

Ingredients

  • 20 oz canned chicken
  • 1 egg
  • 0.5 cup grated parmesan
  • 1 tsp garlic powder
  • 0.5 tsp crushed red pepper
  • 0.5 cup mayo
  • 0.25 cup sour cream
  • 1.5 tsp anchovy paste
  • 4 cloves garlic
  • 1.5 tablespoons olive oil
  • 0.5 lemon zest
  • 2.5 tablespoons lemon juice
  • 1.5 tsp Dijon mustard
  • 1 TBSP Worcestershire sauce
  • 0.5 tsp cracked black pepper
  • 0.25 C shredded parmesan
  • 1 salt
  • 1 heart romaine lettuce
  • 1 shaved parmesan
  • 1 fresh cracked black pepper
  • 0.25 lemon zest
  • 1 balsamic glaze

Equipment

baking sheetparchment paperforkbowlgrater