Chicken Caesar Salad Pizza Pampered Chef Recipes

Steps:

• Roll out and bake pizza crust according to package directions.
• In a small mixing bowl, combine 1/4 cup parmesan cheese with the Caesar dressing, lemon pepper seasoning, and garlic. Mix well.
• In a medium mixing bowl, combine cream cheese and half of the dressing mixture. Mix well. Fold in half of the diced chicken.
• Place lettuce, bell pepper, and olives into a bowl and add remaining dressing mixture. Toss to coat.
• Spread cream cheese mixture onto cooled pizza crust. Top with lettuce mixture, then arrange remaining chicken over the salad. Sprinkle on the remaining parmesan cheese and top with freshly ground pepper.
• Slice with a pizza cutter and serve immediately.

Steps:

• 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., 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., 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.

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.
• Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.
• Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.
• For the topping:
• While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.
• Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.

Steps:

• Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
• Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
• Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
• Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
• Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
• Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 375 degrees F. Line a roasting pan with foil.
• Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
• Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.

Steps:

• For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
• Whisk the water and sugar in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
• Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
• Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
• Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes
• While the pizza is baking, make the Caesar dressing: Whisk together the lemon zest and juice, egg yolk, anchovies, garlic and honey in a large bowl. Slowly whisk in the olive oil, season with 1/4 teaspoon salt and a few grinds of pepper.
• Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetables peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.

Steps:

• Preheat oven to 425* Roll out dough into desired shape.
• Press garlic over dough and spread.
• Sprinkle with oregano and basil.
• Place on bottom rack of oven for 12-14 minutes or until golden brown.
• While crust is cooking, place lettuce, onion, tomato,olives, and dressing into a large bowl and toss to coat.
• When you remove the crust from the oven, immediately sprinkle with mozzarella and 1/2 of the parmasean cheeses.
• While still warm top with salad mixture.
• Use remaining cheese to top salad.
• Serve immediately.

Steps:

• Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing. , Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or until crust is golden brown and cheese is melted., In a small bowl, toss salad mix and green onions with remaining dressing. Just before serving, top pizza with salad and tomatoes.

Steps:

• Preheat oven to 375°F.
• In a large bowl mix quartered biscuits, garlic, l cup of sauce & 2 cups of cheese.
• Add toppings and save some for the top layer.
• Spread mixture into a 9x13 pan.
• Pour remaining sauce & cheese on top followed by the toppings. (use more sauce or cheese to taste).
• Bake for 30 minutes or until golden brown.

Steps:

• Preheat oven to 500º.
• Cut chicken into chunks and stir fry with 1-2 Tablespoons of dressing.
• Add one clove garlic to pan and stir.
• Prepare dough on pizza pan or stone.
• Brush dough with olive oil.
• Spread 1/2 cup salad dressing over crust.
• Top with remaining clove garlic, spread evenly.
• Sprinkle parmesan over crust to lightly cover.
• Put 1/2 jack cheese on top.
• Chop chicken into small pieces and place on top.
• Top with remaining Jack cheese and more Parmesan, if desired.
• Bake 10 minutes or until golden brown and bubbly.
• Meanwhile, Toss tomatoes, lettuce and green onions in large bowl.
• Mix with additional salad dressing.
• Serve each pizza slice with a serving of caesar salad on top!
• NOTE: you can use a Boboli pizza crust if you prefer, just bake according to package instructions.