• Carly Zimmaro

Caesar's Pizza


Yeah I went there.

I don't even know how I got there but I went there.

It's a blessing - what car drives can do for me.

I was once again driving home, a whole hour to think and sit in traffic of what to make for dinner.

And all of a sudden Pizza came in with one thought and immediately after I was thinking of salad.

Then Caesar said hello.

And that's when I thought of Salad Pizza.

Not a bad idea.

The crust makes for a crouton so BOOM.

This is just so right in every way.

And I never want to be wrong when eating this pizza.

The one thing I wanted to make sure was light was of course the caesar dressing.

And plus - I didn't have sardines so I had to make something work.

Oikos non fat plain yogurt is my savior in many recipes.

It's basically fat free sour cream - who wouldn't want that?

Grill your greens peeps.

Seriously.

It's a whole new world - a world you wanna live in.

I gave a nice charry grill to the chicken and romaine to bring out some edgy flavors.

Paired super well with the smokey bacon.

And if you don't have a grill - no worries.

I don't have one - are you shocked?

You can get those grill marks inside easily.

Just takes a really really hot griddle and some pressure.

Ingredients:

Crust

  • 2 1/4 tsp dry active yeast (or 1 packet)

  • 1 Tbs sugar

  • 1 1/2 c very warm water

  • 1 1/2 c whole wheat flour

  • 1 1/2 c white flour

  • 1 Tbs fresh cracked pepper

  • 1 Tbs garlic powder

  • Splash of olive oil

Toppings

  • 5 large garlic cloves minced

  • 1 medium spanish onion sliced thin into rings

  • 6 slices thick cut bacon

  • 6 chicken tenders (I marinated mine for 30 minutes in jerk marinade)

  • 1 head of romaine

  • 1 c shredded mozzarella

  • Shaved Parmesan

Caesar Dressing

  • 1 c plain nonfat greek yogurt

  • 2 Tbs water

  • 1/3 c grated parmesan cheese

  • 1 Tbs Worcestershire Sauce

  • 1 tsp lemon juice

  • 1 1/2 tsp garlic powder

  • Salt and Pepper - taste to season

Directions:

  1. For the crust - combine yeast sugr and water, let stand for 10 minutes then slowly add in the flours, seasonings and oil.

  2. Mix until combined and slightly sticky - cover with a towel and let rise for an hour.

  3. Before dough is just about done - start cooking your bacon and let drain on a paper towel - thick cut take a bit. I baked mine at 400 degrees on a rack ontop of a baking sheet to drain most of the fat.

  4. When dough is ready - form into any shape you want, personal sizes, or save half of the dough for another night.

  5. Poke holes in the pizza and bake at 400 for about 10 minutes until slightly browned.

  6. When done, top with garlic, onions, mozzarella and place back in the oven for another 10-15 minutes.

  7. Meanwhile start cooking your chicken over high heat and whip together the dressing.

  8. Blend all ingredients together for the caesar dressing and set aside.

  9. When chicken is done let rest and then start grilling the greens.

  10. Slice the romaine right down the middle, drizzle with a little olive oil, and grill on high until charred - about 8 minutes.

  11. When romaine is done set aside and cut into large chunks - still keeping them in tact.

  12. Pizza should be done at this point - top with sliced chicken, crumbled bacon, big slices of parmesan, romaine and finish off with the dressing.

  13. ENJOY!!