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Chicken Caesar Salad Pizza

 Chicken Caesar Salad Pizza
This delectable cold pizza proves that you can eat well even when you're eating healthy. A tube of refrigerated pizza crust is baked, spread with some seasoned cream cheese and topped with nicely dressed salad fixings and moist chicken. —Amber Zurbrugg Alliance, Ohi
6 ServingsPrep/Total Time: 30 min.


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 2 teaspoons canola oil
  • 1/2 cup fat-free creamy Caesar salad dressing
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 garlic clove, minced
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 4 cups thinly sliced romaine
  • 1/2 cup diced sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray;
  • flatten dough and build up edges slightly. Prick with a fork. Bake
  • at 400° for 11 minutes or until lightly browned. Cool on a wire
  • rack.
  • In a nonstick skillet, cook chicken in oil over medium heat until no
  • longer pink; cool slightly. Meanwhile, in a small bowl, combine the
  • dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream
  • cheese and half of the dressing mixture until well blended.
  • Combine romaine, red pepper and olives. Add remaining dressing
  • mixture; toss. Spread cream cheese mixture over crust. Top with
  • romaine mixture, chicken and remaining Parmesan. Yield: 6 servings.

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Chicken Caesar Salad Pizza (continued)

Directions (continued)

Nutritional Facts: One serving equals 280 calories, 6 g fat (1 g saturated fat), 43 mg cholesterol, 952 mg sodium, 28 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.