Chicken Caesar Deluxe Pizza Recipe

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Chicken Caesar Deluxe Pizza Recipe
Chicken Caesar Deluxe Pizza Recipe photo by Taste of Home
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Chicken Caesar Deluxe Pizza Recipe

Read Reviews
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“Here is my favorite pizza recipe. The tomatoes really add color, and it’s definitely worth the time it takes to put together!” Erin Hamann – Reeseville, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1-3/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 3/4 teaspoon salt
  • 1 teaspoon dried basil
  • 1-1/4 cups warm water (120° to 130°)
  • 3/4 cup reduced-fat Caesar vinaigrette
  • 2 cups fresh baby spinach
  • 1 small green pepper, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/3 cup finely chopped onion
  • 1-3/4 cups shredded part-skim mozzarella cheese
  • 4 plum tomatoes, chopped

Directions

In a large skillet over medium heat, cook chicken and rosemary in oil until chicken is no longer pink; set aside.
In a large bowl, combine 1-1/4 cups all-purpose flour, whole wheat flour, sugar, yeast, salt and basil. Add water; beat just until moistened. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and rest for 10 minutes.
Press dough onto the bottom and up the sides of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 7-9 minutes or until lightly browned.
Spread vinaigrette over crust. Layer with spinach, green pepper, mushrooms, onion and chicken. Sprinkle with cheese and tomatoes. Bake for 20-25 minutes or until crust is golden brown and cheese is melted. Yield: 8 pieces.
Originally published as Chicken Caesar Deluxe Pizza in Healthy Cooking April/May 2009, p40

Nutritional Facts

1 piece: 358 calories, 11g fat (4g saturated fat), 47mg cholesterol, 794mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

  • 1 pound boneless skinless chicken breasts, cubed
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1-3/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 3/4 teaspoon salt
  • 1 teaspoon dried basil
  • 1-1/4 cups warm water (120° to 130°)
  • 3/4 cup reduced-fat Caesar vinaigrette
  • 2 cups fresh baby spinach
  • 1 small green pepper, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/3 cup finely chopped onion
  • 1-3/4 cups shredded part-skim mozzarella cheese
  • 4 plum tomatoes, chopped
  1. In a large skillet over medium heat, cook chicken and rosemary in oil until chicken is no longer pink; set aside.
  2. In a large bowl, combine 1-1/4 cups all-purpose flour, whole wheat flour, sugar, yeast, salt and basil. Add water; beat just until moistened. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and rest for 10 minutes.
  3. Press dough onto the bottom and up the sides of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 7-9 minutes or until lightly browned.
  4. Spread vinaigrette over crust. Layer with spinach, green pepper, mushrooms, onion and chicken. Sprinkle with cheese and tomatoes. Bake for 20-25 minutes or until crust is golden brown and cheese is melted. Yield: 8 pieces.
Originally published as Chicken Caesar Deluxe Pizza in Healthy Cooking April/May 2009, p40

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Reviews forChicken Caesar Deluxe Pizza

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MY REVIEW
jkshea User ID: 4692264 141518
Reviewed Dec. 16, 2009

"I had varied success with the dough, but my roommates requested the meal so often I had plenty of chances to practice with it! A real crowd-pleaser."

MY REVIEW
hemstewart User ID: 3068467 143017
Reviewed May. 7, 2009

"Made this last night for dinner - it was really tasty! In the future, I think I would make it in a bigger pan, as I like a thinner crust. I only used 1/2 of the dressing the recipe called for, but if I made it bigger I would probably need all of the dressing. Thank you for the great recipe!"

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