My Recipe Box

Chicken Caesar Pizza

RATE IT

Serves two as a meal or four as an appetizer

  • by Elizabeth Karmel, Bob Blumer from Pizza on the Grill

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

  • 1 large boneless, skinless chicken breast (about 12 oz.) or 1-1/2 cups shredded cooked chicken breast
  • 3 Tbs. olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup uncooked grits or polenta, for rolling the dough
  • 1 8-oz. ball prepared pizza dough, at room temperature
  • 1/2 cup Roasted Garlic Paste
  • 1-1/4 cups grated Fontina cheese
  • 1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
  • 2 Tbs. homemade or store-bought Caesar salad dressing  
  • 2 Tbs. freshly grated Parmigiano-Reggiano cheese

If you’re not using leftover chicken, preheat the grill per the master instructions below.

Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 14-inch-thick strips.

Roll out and shape the dough, then grill the first side of the crust per the master instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

Finish grilling the pizza per the master instructions below.

Just before the pizza is done, toss the romaine with the dressing and 1 Tbs. of the Parmigiano in a medium bowl. Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 Tbs. Parmigiano and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

  • Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
  • Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
  • Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
  • Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
  • Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
  • Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

  • Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
  • Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
  • Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
  • Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
  • Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Variations

Top the salad greens with anchovies (and if you are really, really adventurous, use white anchovies).

Drink Suggestions

Try a not-too-oaky California Chardonnay.

Photo: Christopher Hirsheimer

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More