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Chicken Caesar Pizza

 Chicken Caesar Pizza
Dressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic. —Tracy Youngman, Post Falls, Idaho
6 ServingsPrep/Total Time: 30 min.


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1-1/2 teaspoons minced garlic, divided
  • 6 tablespoons creamy Caesar salad dressing, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups hearts of romaine salad mix
  • 2 green onions, thinly sliced
  • 2 plum tomatoes, chopped


  • Preheat oven to 400°. Unroll pizza crust and press to fit into a
  • greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake
  • 10 minutes or until edges are lightly browned.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add
  • chicken and 1/2 teaspoon garlic; cook and stir until chicken is no
  • longer pink. Remove from heat; stir in 2 tablespoons salad dressing.
  • Spread crust with 3 tablespoons salad dressing; sprinkle with
  • remaining garlic. Top with half of the cheeses and all of the
  • chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or
  • until crust is golden brown and cheese is melted.
  • In a small bowl, toss salad mix and green onions with remaining

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Chicken Caesar Pizza (continued)

Directions (continued)

  • dressing. Just before serving, top pizza with salad and tomatoes.
  • Yield: 6 servings.
Nutritional Facts: 1 piece equals 506 calories, 25 g fat (10 g saturated fat), 86 mg cholesterol, 927 mg sodium, 34 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.