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Chicken Caesar Salad Pizza

Chicken Caesar Salad Pizza turns salad night into pizza night with a crisp, golden crust topped with creamy Caesar dressing, grilled chicken, and romaine. You’ll bake the dough, then layer in Caesar-dressed lettuce for a fresh, crunchy topping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough
olive oil
  • 2 tbsp olive oil
boneless skinless chicken breasts
  • 2 boneless, skinless chicken breasts, grilled and sliced
shredded mozzarella
  • 1 cup shredded mozzarella
chopped romaine lettuce
  • 4 cup chopped romaine lettuce
grated Parmesan
  • 0.5 cup grated Parmesan, plus extra for serving
mayonnaise
  • 0.5 cup mayonnaise
lemon juice
  • 0.5 cup lemon juice
Dijon mustard
  • 1 tbsp Dijon mustard
anchovy fillets
  • 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
garlic
  • 1 clove garlic, minced
croutons
  • 0.5 cup croutons, crushed

Equipment

  • 1 sheet pan

Method
 

Bake the pizza base
  1. Preheat the oven to 475°F. Stretch the pizza dough onto a baking sheet and brush it with olive oil.
  2. Sprinkle the shredded mozzarella over the dough. Bake for 12–15 minutes, until golden and crisp.
Make Caesar dressing and coat lettuce
  1. Whisk together the mayonnaise, lemon juice, Dijon mustard, anchovies, and garlic to make the Caesar dressing. Whisk until smooth and evenly combined.
  2. Toss the chopped romaine with the Caesar dressing and grated Parmesan until evenly coated. Toss just enough to coat so the lettuce stays crisp.
Assemble and serve
  1. Top the baked crust with the sliced grilled chicken. Arrange it evenly across the surface.
  2. Pile the dressed romaine over the top. Add it right away to keep the crust crisp.
  3. Sprinkle with the crushed croutons and extra Parmesan, then slice immediately. Serve hot while the topping still has crunch.

Notes

For the crispiest result, bake the crust until it’s truly golden, then assemble and slice right away so the romaine stays crunchy. Refrigerate leftovers in a sealed container for up to 2 days; for best texture, rewarm only the crust if needed and refresh lettuce on top. Freezing isn’t recommended because dressed romaine and Caesar toppings lose their crunch. If you want it dairy-light, use a reduced-fat mayonnaise and swap in a smaller amount of Parmesan.