Save on Pinterest

Chicken Caesar Salad Pizza

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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, Ohio

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 slice: 280 calories, 6g fat (1g saturated fat), 43mg cholesterol, 952mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 25g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • aslowiak
    Dec 13, 2008

    This recipe is absolutely amazing! It is my go-to dish for potlucks and I have recieved numerous requests for the recipe.  I often make it with refrigerated crescent rolls instead of pizza dough for a fun change of pace.  I would definitely recommend this recipe!

  • doyeam
    Aug 20, 2006

    No comment left

  • markhagen
    May 11, 2006

    No comment left