Blackened Chicken Caesar Salad Pizzas

• Produce

  • 1 Garlic clove, small
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Oregano
  • 3 cups Romaine lettuce
  • 1/2 cup Tomatoes

• Canned Goods

  • 1/4 tsp Anchovy paste

• Condiments

  • 1 Tlbs. lemon juice
  • 2 Tlbs. light mayo
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 2 tsp Paprika
  • 1 lb Pizza dough
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup White bread

• Dairy

  • 2 cups Mozzarella cheese
  • 1/2 cup Parmigiano reggiano

• Other

  • 1½ Tlbs.+ 2 tsp. olive oil, divided

Found on cookingforkeeps.com

Description

Ingredients

• 1 lb pizza dough
• 1½ Tlbs.+ 2 tsp. olive oil, divided
• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmigiano-Reggiano, divided, plus more for garnish
• ½ cup diced leftover white bread of your choice (I used a leftover French roll)
• 3 cups chopped romaine lettuce
• 2 Tlbs. light mayo
• 1 Tlbs. lemon juice
• ½ tsp. worcestershire sauce
• ¼ tsp. anchovy paste (optional)
• ¼ tsp salt
• 1 small garlic clove, grated
• ½ cup chopped tomatoes
• 2 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ⅛ tsp. cayenne pepper
• ½ tsp. oregano
• ¼ tsp. salt

Directions

• Preheat oven to 450 degrees. Put pizza stone in oven. Let heat for at least 15 minutes.
• Divide dough in two even pieces. Roll dough out into two oval or rectangular shapes. (Or whatever shape you choose) Transfer dough to a heavily floured pizza wheel. Brush each pizza with one teaspoon of olive oil. Sprinkle with salt. Cover pizzas evenly in mozzarella cheese. Slide pizzas on to pizza stone and bake until golden brown and crust is crisp, about 10-12 minutes.
• Toss the bread with 2 teaspoons of olive oil. Season with salt and pepper. Place in the oven with the pizza and bake until golden brown, about 3-4 minutes. (I set them directly on the pizza stone, but you can also use a small baking sheet.) Remove and set aside.
• Cut chicken breast lengthwise, so you have two thinly sliced pieces. Sprinkle both sides of chicken pieces evenly with blackening seasoning. Heat remaining olive oil in a non-stick skillet over a medium-high heat. Cook chicken until blackened on both sides and cooked through, about 2-3 minutes per side. Set aside and cool for a few minutes. Cut into bite-sized pieces.
• In a medium bowl, whisk together, mayo, lemon juice, worcestershire, anchovy paste, salt and garlic. Add lettuce, croutons, and tomatoes, toss until combined. Season with salt and pepper. At the last minute, toss the chicken in, as well as the remaining parmesan cheese.
• Once the pizza comes out, top it evenly with the salad, then sprinkle with additional parmesan cheese. Cut into six pieces per pizza.