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–+ servings
overhead view of chicken Caesar pizza cut into slices.
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Chicken Caesar Salad Pizza Recipe

This chicken Caesar pizza combines a hot, cheesy white pizza base with a crisp, cold chicken Caesar salad on top. It’s the perfect 30-minute meal that puts a gourmet twist on family pizza night!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner, lunch, Main Course
Cuisine: American, Italian
Servings: 8 slices
Calories: 434kcal
Author: Becky Hardin

Equipment

  • Pizza Pan

Ingredients

  • 1 pound pizza dough or ready-to-bake pizza crust*
  • 1 cup Caesar dressing divided
  • 1 cup shredded mozzarella cheese **
  • 3 cups chopped romaine lettuce
  • 2 cups chopped cooked chicken breast or sliced rotisserie chicken
  • 1 cup croutons
  • ⅓ cup shaved Parmesan cheese plus more for topping
  • ground black pepper optional, for topping

Instructions

  • Preheat the oven to 400°F.
  • Roll out the pizza dough if needed. Transfer to a pizza pan.
    1 pound pizza dough
  • Spread ½ cup of Caesar dressing over the crust.
    1 cup Caesar dressing
    pizza crust topped with Caesar dressing.
  • Top with the shredded mozzarella cheese.
    1 cup shredded mozzarella cheese
    pizza crust topped with Caesar dressing and cheese.
  • Bake for 12-14 minutes until the crust is golden brown and the cheese is melted.
    a baked white pizza.
  • While the pizza is baking, add the lettuce, chicken, croutons, and Parmesan cheese to a bowl. Toss with the remaining ½ cup Caesar dressing.
    3 cups chopped romaine lettuce, 2 cups chopped cooked chicken breast, 1 cup croutons, ⅓ cup shaved Parmesan cheese
    tossed Caesar salad in a bowl with tongs.
  • Top the pizza with the tossed caesar salad.
    using tongs to top a baked white pizza with Caesar salad.
  • Top with more Parmesan cheese and black pepper if desired.
    ground black pepper
    overhead view of chicken Caesar pizza.

Notes

*I used refrigerated store-bought pizza dough. If you use a ready-to-bake crust, follow the instructions on the package for the proper cooking time.
**I like mozzarella, but a combination of mozzarella and Provolone would also be delish!
Tips:
  • If your oven allows it, bump the heat up to 450°F or 475°F. A higher, faster heat creates a better crumb and better browning on the cheese. Just keep a closer eye on it--it may cook in 8-10 minutes instead of 12-14.
  • Optionally, pop the rolled-out dough into the oven on its own for 3-5 minutes (less time if you bumped up the oven temp) before adding any sauce or toppings to ensure it bakes fully through.
  • Optionally, brush the edges of the dough with garlic butter or a light coating of olive oil and dried oregano before putting it in the oven.
  • Don’t add too much sauce/dressing, or your pizza will turn out soggy.
  • If your leftover chicken is a bit dry, toss it in a little bit of dressing before adding it to the pizza.
  • Pat the lettuce dry with paper towels or use a salad spinner before tossing to prevent a watery topping.
  • Let the pizza cool slightly (about 3-5 minutes) before adding the salad greens; otherwise, they will wilt.
  • Top with fresh lemon zest just before serving for a pop of freshness.
Storage: Refrigerate leftovers for up to 3 days. For best results, store salad and pizza crust separately.

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 32g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 980mg | Potassium: 165mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1683IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg