Chicken Caesar Pizza

Name: Chicken Caesar Pizza
Ingredients: 1 large boneless skinless chicken breast (about 12 ounces) or 1/2 cups shredded leftover Beer Can Chicken or any sliced cooked chicken breast; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper to taste; 1/4 cup uncooked grits or polenta, for rolling the dough; 1 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 tablespoons Caesar Salad Dressing or store-bought; 2 tablespoons freshly grated Parmigiano-Reggiano cheese

10 ingredients

13 steps

Ingredients

1 large boneless skinless chicken breast (about 12 ounces) or 1/2 cups shredded leftover Beer Can Chicken or any sliced cooked chicken breast
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 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 tablespoons Caesar Salad Dressing or store-bought
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

1

If youre not using leftover chicken, preheat the grill per the Master Instructions for gas or charcoal (see Notes).
2

Brush the chicken breast with 1 tablespoon of the oil and season with salt and pepper.
3

Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes.
4

Set aside and, when almost ready to use, cut into 1/4-inch-thick strips.
5

Rollout and shape the dough, then grill the first side of the crust per the Master Instructions (see Notes).
6

Use tongs to transfer it from the grill to a peel or rimless baking sheet.
7

Flip the crust to reveal the grilled side.
8

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.
9

Finish grilling the pizza per the Master Instructions (see Notes).
10

Just before the pizza is done, toss the romaine with the dressing and 1 tablespoon of the Parmigiano in a medium bowl.
11

Remove the pizza from the grill and immediately top with dressed romaine.
12

Sprinkle with the remaining 1 tablespoon Parmigiano and season with salt and pepper.
13

Slice and serve immediately.