So, years ago, jamie and I shared a caesar salad pizza. For the life of us, we can’t remember where we were or what else we ate, but this pizza stood out. Unfortunately, it wasn’t a restaurant we frequent, so we think it must have been on a trip somewhere. To this day we are still trying to figure it out.

In the meantime, we occasionally treat ourselves to my home version, when we have make-your-own pizza nights at home. And it’s not a bad one. Especially if you are like me and like your pizza topped with or accompanied by salad.

Ingredients:

2 chicken breasts

whole30 caesar dressing (1 1/2 tbsp reserved)

pizza dough (1 store bought frozen pizza dough ball, or make your own homemade dough)

2 tomatoes, sliced

2 strips of cooked bacon, crubled

3 Tbsp evoo

2 Tbsp sliced green onions

1 cup mozarella cheese

2 cups shredded romaine lettuce

2 Tbsp shredded parmesan cheese

Directions:

2 hours before cooking, marinate chicken breasts in caesar dressing.

Quick note about marinades: I prefer using my whole30 version of caesar dressing to marinade, because while I want my meat to take on the flavor of caesar salad, I don’t want the addition of cheese for the grill and coconut milk works similarly to buttermilk in creating tender meat. If you don’t want to make your own my favorite marinade to use is the primal kitchen caesar salad.

Remove store bought pizza dough from fridge and separate into two equal sized balls, roll in flour and leave out 30 minutes before preparing.

If making my homemade dough, you only need two balls of dough for this recipe. You can freeze the remainder for future use, or use for different types of pizza, or triple this recipe to make six caesar salad pizzas.

Preheat oven to 450.

Preheat grill to medium high.

Drain most of marinade from chicken, and grill about 10 minutes per side. Let rest for 10 minutes. Slice into bite sized pieces.

When dough is ready, form into two individual pizza crusts. Place on a parchment covered oven sheet, and par bake in the middle shelf for 8 minutes.

Remove from oven and let slightly cool.

Brush each crust with evoo. Top with chicken, tomato, bacon, shredded mozarella, and green onions.

Place back in the oven on lower shelf for 5 minutes. Switch to top shelf and cook until cheese is bubbly and slightly golden.

In a medium bowl, combine reserved dressing, shredded parm and shredded romaine.

Top pizza with lettuce mixture and enjoy.