Chicken Caesar Salad Pizza (Biscuit Crust)
SERVINGS
8 pieces scale / convert
INGREDIENTS
Biscuit Pizza Crust
2 cups all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
2/3 cups water
1 tbsp. cooking oil
Topping
1 tsp. cooking oil
1/2 lb. boneless, skinless chicken breast halves (about 2) sliced or slivered
Salt, sprinkle
Pepper, sprinkle
1/2 cup light creamy Caesar dressing
3/4 cups grated part skim mozzarella cheese
Caesar Salad
2 cups finely chopped Romaine lettuce
1/4 cup light creamy Caesar dressing
3 tbsp. grated Parmesan cheese
INSTRUCTIONS
FOR THE BISCUIT PIZZA CRUST: Stir flour, baking powder and salt together in medium bowl.
Add water and cooking oil. Stir to form soft ball. Knead on lightly floured surface 8 to 10 times. Roll out and press in greased 12 inch pizza pan, forming rim around edge.
NOTE: You can use this crust to make a thin biscuit pizza crust: Reduce flour to 1 1/2 cups. Reduce water to 1/2 cup. Crust will cook a bit quicker.
Wheat Biscuit Pizza Crust: Use whole wheat flour for half of all purpose flour called for.
FOR THE TOPPING: Prepare pizza dough. Roll out and press in greased 12 inch pizza pan, forming rim around edge.
Place cooking oil and chicken in medium non stick frying pan. Sprinkle with salt and pepper. Saute for about 5 minutes until chicken is cooked.
Spread first amount of Caesar dressing over crust. Sprinkle mozzarella cheese over dressing. Scatter chicken over top. Bake on bottom rack in 425 F. oven for 13 to 15 minutes, or for 8 minutes if using partially baked crust. Take pizza out of oven and spoon on Caesar salad.
Toss lettuce with second amount of Caesar dressing in large bowl. Spoon over top. Sprinkle with Parmesan cheese. Serve hot. Cuts into 8 wedges.
Company’s Coming Pizza!
CHEF COMMENTS
Like a chicken Caesar salad on bread. More chicken may be added if desired. The pizza crust is quicker to prepare than a yeast crust.
TAGS
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