There are few culinary marriages as harmonious as the one between a classic Caesar salad and a perfectly baked pizza. This Caesar Pizza with Chicken captures the essence of the beloved salad—tender chicken, crisp romaine, two cheeses, and that signature tangy dressing—all layered onto a golden, hand-stretched crust. The result is a dish that feels both familiar and excitingly new, perfect for a cozy dinner party, a family weekend brunch, or simply a indulgent evening at home. Serve extra dressing on the side for dipping the crusts; we promise no one will leave a single bite behind.
About This Recipe
Originating from the iconic Caesar salad, this pizza reimagines the salad as a main-course pie. The dressing—anchovy, garlic, capers, and Parmesan—is blended into a creamy emulsion that doubles as both a marinade and a finishing sauce. The chicken is poached gently to keep it moist, while the mozzarella provides a mild, milky backdrop. Finally, the romaine is tossed in the dressing and added post-bake to preserve its crunch. For a truly professional touch, we recommend using a high-quality immersion blender to achieve a silky dressing in seconds.
Ingredients
- 300 g all-purpose flour
- 110 ml warm water
- ½ tsp salt (plus extra for chicken)
- ½ tsp sugar
- 2 tbsp olive oil (for dough)
- 4 tbsp olive oil (for dressing)
- 2 anchovy fillets
- 2 quail eggs
- 1 garlic clove
- 1 tsp capers
- ½ tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp grated Parmesan (for dressing)
- Freshly ground black pepper
- 1 boneless, skinless chicken breast (about 200 g)
- 120 g fresh mozzarella, sliced
- 2 tbsp grated Parmesan (for finishing)
- 2–3 romaine lettuce leaves
For the best results, use a powerful food processor to make the dressing if you don't have an immersion blender.
Step-by-Step Instructions
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Prepare the Dough: In a large bowl, combine 110 ml warm water, yeast, salt, and sugar. Stir until dissolved. Add the flour and 2 tbsp olive oil; mix until a soft dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes until smooth. Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise for 1 hour until doubled in size.
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Make the Caesar Dressing: In a tall jar or beaker, combine 4 tbsp olive oil, quail eggs, anchovies, capers, mustard, lemon juice, salt, and pepper. Use an immersion blender to blitz until smooth and emulsified. Stir in half the Parmesan. This dressing will be used both as a base for the pizza and as a toss for the salad.
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Poach and Prep the Chicken: Place the chicken breast in a small saucepan, cover with salted water, and bring to a gentle simmer. Cook for 20 minutes until just cooked through. Remove, let cool slightly, then dice into small cubes. Meanwhile, slice the mozzarella into rounds and tear the romaine leaves into pieces. Toss the romaine with half of the dressing.
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Assemble and Bake: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Roll out the risen dough on a floured surface into a thin round or rectangle. Transfer to the baking sheet. Spread the remaining dressing over the dough, leaving a small border. Arrange the chicken pieces and mozzarella slices on top. Bake for 20 minutes, until the crust is golden and the cheese is bubbling.
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Finish and Serve: Remove the pizza from the oven and transfer to a wooden board or platter. Top with the dressed romaine leaves and sprinkle with the remaining Parmesan. Serve immediately, passing extra dressing on the side for dipping.
Pro Tips for Perfect Results
- For a crispier crust, preheat your baking sheet in the oven before sliding the pizza onto it.
- If you don't have quail eggs, substitute one small chicken egg yolk.
- Let the dough rest at room temperature for easier rolling. For an even airier texture, use a planetary mixer with a dough hook.
- Poaching the chicken in salted water keeps it tender; avoid boiling, which can toughen the meat.
- Add the lettuce only after baking to maintain its fresh crunch.
Delicious Variations
This Caesar pizza is endlessly adaptable. Swap the chicken for grilled shrimp or roasted vegetables for a seafood or vegetarian twist. Try using a gluten-free flour blend for dietary needs—just adjust the water amount. For a deeper umami flavor, drizzle with anchovy oil before serving. If you're hosting, consider pairing it with a light, crisp white wine; a high-alcohol sweet wine can balance the savory richness. And for a touch of elegance, finish with shaved Parmesan curls instead of grated.
Frequently Asked Questions
Can I use a store-bought pizza dough?
Absolutely. Store-bought dough saves time and works well. Just roll it out thinly and proceed with the recipe.
Why do I need quail eggs in the dressing?
Quail eggs create a creamier, more luxurious emulsion. If unavailable, one chicken egg yolk is a fine substitute.
How should I store leftover pizza?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven or non-toxic air fryer to restore crispness.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance. Keep it refrigerated in a sealed jar.
What type of mozzarella works best?
Fresh mozzarella (not low-moisture) gives the best melt and creamy texture. Pat it dry to avoid a soggy crust.
For more inspiration, explore our other recipes like the Catalan sponge cake or try a commercial convection oven for even baking. And don't forget to use a reliable oil sprayer to lightly grease your pan.
Embrace the fusion of salad and pizza with this crowd-pleasing Caesar pizza with chicken—it's a meal that celebrates the best of both worlds.
