Since the recent start of the New Year, I’ve been mindful to move my body regularly and eat as healthy as I can. I’ve been hitting the gym each morning for cardio and strength training sessions before work, and doing a lot of meal prep – which has been both a time-saver and unbelievably satisfactory to my sometimes overtly organized nature. I love not having to try and choose what I’ll be having for lunch or dinner at the last minute (and then having to check to see if I have the ingredients I need to prepare it!)
But that’s not to say I want to deprive myself entirely of little sweets, treats and indulgences from time to time – which is why I love this pizza recipe so much. Sure, it’s not absolutely and 100% “healthy”, but the toppings are considerably better than the usual ones you see on a traditional pizza (like pepperoni, sausage, etc.) and it’s essentially a salad if you really want to get technical – with the crust acting as one big crouton!
WHAT YOU’LL NEED:
4 SERVINGS:
FOR THE PIZZA:
- 1 pound store-bought pizza dough
- Extra-virgin olive oil
- 8 ounces mozzarella cheese, shredded
FOR THE DRESSING:
- ½ cup mayonnaise
- Juice of ½ lemon (about 2 tablespoons)
- ¼ cup finely grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1 garlic clove, grated
- ½ teaspoon Worcestershire sauce
FOR THE ASSEMBLY:
- 1 head romaine lettuce, chopped or shredded
- 1 cooked chicken breast, sliced or shredded (you can also use a rotisserie chicken!)
- Freshly ground black pepper
- Finely grated Parmesan cheese, to serve
WHAT YOU’LL DO:
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Make the Pizzas: Divide the pizza dough into two equal balls. Stretch each ball into a round about 8 inches in diameter (no need to be precise), then arrange on the prepared baking sheet. Brush all over with olive oil, then top each pizza with half of the mozzarella. Transfer to the oven and bake until the cheese is bubbly and the crust is golden, 13 to 15 minutes.
3. Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, Dijon, garlic and Worcestershire sauce. You can also add 1 or 2 tablespoons of water if needed to thin the texture of the dressing until it’s more drizzly.
4. To assemble the pizzas, spread or drizzle some of the dressing on top of the cooked dough, then top each with half of the chopped/shredded romaine and half of the shredded chicken. Drizzle more of the dressing and season with freshly ground black pepper. Top with grated Parmesan before slicing and serving.
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I love how crunchy and tangy these little pizzas are – with just enough cheese to give it some extra flavor and texture. They’re so delicious, especially if you’re a big chicken Caesar salad fan the way I am!
And as with many of the recipes I share here on ‘Coffee & Chiffon‘, you can adjust this one based on your own personal preferences – including the texture of the dressing, the amount of cheese or chicken used, and whether or not you want a thinner crust or thicker crust.
So feel free to get creative with it!
xo
Coffee & Chiffon 