Best Chicken Caesar Pizza Recipe
Feel the Crave of Chicken Caesar Pizza!
This recipe is not only filling but the aroma and flavor will make your mouth water beyond belief.
This easy, deep dish Chicken Caesar Pizza is a hit for any sports playoff, Superbowl, Stanley Cup... even just a quiet evening movie night at home with the family... you name it!
I have also been known to call this pizza my "18 pound pizza" (slightly exaggerated) because by the time I'm done with it, it weighs in at 11 lbs....
Now if only I could find a bigger crust to cook it on ;)
All photos found on this article are ©Jolene Belmain
I have also been known to call this pizza my "18 pound pizza" (slightly exaggerated) because by the time I'm done with it, it weighs in at 11 lbs....
Now if only I could find a bigger crust to cook it on ;)
Ingredients
Ingredients
- **NOTE** I do not actually measure any of my ingredients, these are all guestimates as I just pour to my satisfaction.
- 3 Boneless/skinless chicken breast
- 1 ish cups Renes Mighty Caesar dressing
- 1/2 - 3/4 cup Alfredo sauce
- 1/3 - 1/2 cup Bacon bits
- 3 - 5 cloves Garlic (optional)
- 2 - 3 tbs Canola/Olive oil
- Mozza cheese
- Pizza crust
Instructions
- Take your oil and chicken breasts, cook them in a non stick skillet.
- Once the chicken is cooked thoroughly, add 3/4 of your caesar dressing and alfredo sauce, all of your bacon bits and garlic, and saute it for a few minutes longer.
- While the chicken is sauteing put the rest of your dressing and alfredo onto the pizza crust (like you would pizza sauce).
- Pile all of the ingredients onto the crust and top it with mozzarella cheese. Bake it in the oven using the pizza crust instructions, or until the cheese is melted and the crust is a nice golden brown.
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Using chicken you already
have in the house and need
to make it skinless?
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Perfection!
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Don't forget to always clean
your chicken before you prepare
it, and to sanitize your work
space after you are done.
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Skinless chicken breast
Thinking about giving this recipe a try? Already tried this recipe? Let me know what you think, give me a shout!
© 2011 JoleneBelmain
