The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray.
- 1 large boneless skinless chicken breast (about 12 ounces) or ½ cups shredded leftover Beer Can Chicken or any sliced cooked chicken breast
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- ¼ cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- ½ cup Roasted Garlic Paste
- 1¼ cups grated Fontina cheese
- 1 heart of romaine, cut crosswise into ½-inch-wide ribbons
- 2 tablespoons Caesar Salad Dressing or store-bought
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
If you’re not using leftover chicken, preheat the grill per the Master Instructions for gas or charcoal (see Notes).
Brush the chicken breast with 1 tablespoon of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into ¼-inch-thick strips.
Rollout and shape the dough, then grill the first side of the crust per the Master Instructions (see Notes). Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.
Finish grilling the pizza per the Master Instructions (see Notes).
Just before the pizza is done, toss the romaine with the dressing and 1 tablespoon of the Parmigiano in a medium bowl.
Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 tablespoon Parmigiano and season with salt and pepper. Slice and serve immediately.