Chicken Caesar Pizza

Chicken Caesar Pizza
Photo by Christopher Hirsheimer


  • 1 heart of romaine, cut crosswise into ½-inch-wide ribbons
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 8-oz. ball prepared pizza dough, at room temperature
  • 1-¼ cups grated Fontina cheese
  • 2 Tbs. homemade or store-bought Caesar salad dressing
  • 1 large boneless, skinless chicken breast (about 12 oz.) or 1-½ cups shredded cooked chicken breast
  • 2 Tbs. freshly grated Parmigiano-Reggiano cheese
  • + 3 more ingredients
    • ½ cup Roasted Garlic Paste
    • 3 Tbs. olive oil, divided
    • Kosher salt and freshly ground black pepper to taste

If you’re not using leftover chicken, preheat the grill per the master instructions below. Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes....

View full recipe at Fine Cooking


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