High Protein Chicken Caesar Salad Pizza
Okay, Here’s the Deal—Why I’m a Bit Obsessed With This Pizza
Alright, so, let me just start by admitting: nobody in my family asked for chicken Caesar salad pizza. But one lazy Sunday, when I’d spaced on dinner (again), I raided the fridge and mashed together leftover pizza dough, grilled chicken, and a nearly-eaten bag of romaine. What came out is now, apparently, an actual request. Even my brother—the Caesar salad snob—ate three pieces. So hey, figured I had to share. Just a heads up: it’s a little messy, slightly untraditional, completely delicious, and honestly simpler than it probably sounds. I mean, when you need pizza but also your gym trainer is bugging you about protein, why not have both?
Why You Might Fall in Love With It (Like I Did)
I make this when I can’t decide between salad and pizza and the thought of boring grilled chicken makes me sigh (though, let’s be real, sometimes I just really want pizza and feel better about it if there’s some lettuce on top). My family goes nuts for this because it’s got crunchy bits, creamy Caesar dressing, and all the cheese—except it’s also pretty healthy if you squint a little. There was a time I tried making it with just salad on a plain pizza base and, well, it was sad. Dressing is non-negotiable, and yes, I measure cheese with my heart most days.
Let’s Talk Ingredients (But Sub Things Out if You Want!)
- 1 store-bought or homemade pizza dough (I sometimes use naan bread instead when I’m in a rush—works fine!)
- 1 large cooked chicken breast, shredded or chopped (rotisserie saves my bacon when I forget to prep ahead—no shame)
- 1 cup shredded mozzarella (my grandmother swears by whole milk mozz, but honestly, part-skim is cheaper and healthier, so…)
- 2 cups chopped romaine lettuce (baby gem is good too, or even spinach if that’s all you have)
- 1/3 cup Caesar dressing (your favorite store bought, or—if you’re feeling fancy—make your own; I rarely do)
- 1/4 cup grated Parmesan (again, any Parm is fine, don’t stress about the fancy block stuff)
- Handful of cherry tomatoes, halved (optional, but pretty)
- 2 tablespoons toasted pepitas or croutons, for crunch (never both! Unless you really like crunch, then go wild)
- Freshly cracked pepper, because you’re worth it
Here’s How You Throw It Together
- Preheat your oven to, like, 475°F or as hot as it’ll go. Don’t sweat the exact number—my old oven only does “hot” or “not”, so I just blast it for pizza.
- Stretch your pizza dough into a vaguely round shape. Some days it’s more amoeba than pizza, and that’s fine. Place on a baking sheet or pizza stone (I sometimes just use an upside-down sheet pan with parchment—no special gear needed).
- Scatter the shredded chicken over the dough, then sprinkle with mozzarella. This is where I sneak a piece of chicken because taste-testing is important science.
- Bake for 12-15 minutes, ’til the cheese is bubbly and the edges start to crisp up. The first time I made this, I burnt the heck out of the bottom, so keep an eye out. Or don’t, and use the crispy bits as ‘charcoal flavor’.
- Mix your lettuce with the Caesar dressing in a big bowl (bigger than you think, trust me). Toss until everything’s glistening. If you’re adding tomatoes or pepitas, toss those in, too.
- Once the pizza is out—let it cool like 2-3 mins. Learned my lesson the hard way after molten cheese stuck to my palm. Ouch.
- Top the cheesy, chickeny pizza with your dressed salad. Sprinkle Parm, and more pepper. I pile it high, but you do you.
- Slice and serve. Some bits will fall off. That’s kind of the whole point.
Real-Life Notes That Might Save You a Headache
- The cheese is the glue. Don’t skip it, or you’ll just have salad on toast. (Ask me how I know.)
- If your lettuce is wilting, dunk it in cold water for a few mins. I didn’t believe this trick for ages, but it works.
- Don’t drown the lettuce in dressing, unless you like soggy pizza. Actually, I find less is more here.
Some Odd Variations I’ve Tried (And One I Wouldn’t Again)
- Buffalo chicken instead of Caesar? Tasted wild; not bad, just a bit weird. My cousin loved it, though.
- Tried with blue cheese. Regretted it. Won’t do that again (unless someone pays me).
- Roasted chickpeas for a vegetarian version—good crunch, but needs extra cheese to feel like pizza.
Equipment I Use—But Don’t Panic If You’re Missing Stuff
- Pizza stone (but a regular baking tray does the job—mine doubles as a makeshift grill pan half the time)
- Big mixing bowl, or just a clean pot
- Cheese grater (or even just a veggie peeler for Parm—works in a pinch)
- Super sharp knife or kitchen scissors for cutting (carefully—those bits of lettuce skate all over!)
How Long It Keeps (But, Honestly, I Rarely Have Leftovers)
This is probably best eaten fresh, while the salad is still crunchy and the cheese is melty, obviously. If you do have leftovers, store the salad and pizza separately (I missed this once so, yeah, soggy city). Will keep in the fridge for up to a day or two, but in my house, it never survives that long anyway.
How I Like to Serve It (But Make Your Own Traditions)
I love piling extra Parm on top and serving with a super ice-cold lemonade (or a beer if it’s that kind of day). Sometimes we make it for movie nights, just plonk it on the coffee table and let everyone go at it. My sister dips the crust in extra Caesar dressing, which I thought was odd but, eh, it works.
Pro Tips From the School of Hard Knocks
- I once tried skipping the cool-down before piling on the salad. Bad idea. Lettuce wilted instantly. Let it cool a bit, even if you’re starving.
- Use parchment paper for baking, unless you love scraping burnt cheese off metal. Ask my poor baking sheet.
- Go easy on the dressing. I tend to think it’s better to let people add more than try to scrape off excess—messy business.
A Few Real Questions I’ve Been Asked
- Can you make this with gluten-free dough?
Oh, for sure. In fact, my friend tried it with a cauliflower crust and while it wasn’t as chewy, it worked. Gluten-free doughs can be a bit finicky but give it a shot. - Is it weird to put salad on pizza?
Yes, and that’s why it’s fun! The first bite always surprises people, but after that, they’re just grabbing more. - What’s the best kind of chicken?
Honestly, leftover roast chicken or rotisserie is the way to go, but I’ve done it with poached or even grilled on a George Foreman grill. Sometimes—okay, rarely—I just use some from the deli if I’m running out of time. - Can I prep it ahead?
You can cook the pizza base and keep the chicken ready, then just toss the salad and assemble last minute. But don’t put lettuce on warm pizza and then stick it in the fridge. Soggy, limp, not good. - Do the kids eat it?
Mine do (after some moaning about the green bits). But honestly, who listens to kids’ opinions on pizza anyway?
Ingredients
- 1 whole wheat pizza crust (12-inch)
- 1 cup cooked grilled chicken breast, sliced
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup Caesar dressing (light or Greek yogurt-based)
- 2 cups chopped romaine lettuce
- 1/4 cup shredded Parmesan cheese
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
Instructions
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1Preheat your oven to 425°F (220°C).
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2Brush the whole wheat pizza crust lightly with olive oil and evenly spread 1/4 cup of Caesar dressing on top.
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3Sprinkle shredded mozzarella cheese over the crust, then layer the grilled chicken slices evenly on top.
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4Bake the pizza in the preheated oven for 14–18 minutes, or until the crust is golden and the cheese is bubbling.
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5While the pizza bakes, toss chopped romaine lettuce and cherry tomatoes with the remaining Caesar dressing.
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6Remove pizza from the oven, top with the dressed salad, sprinkle with Parmesan cheese, season with black pepper, slice, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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