Pizza on the Grill: Chicken Caesar Pizza

Of all the salads that can be imagined and plated, Caesar Salads holds a special place in my heart.  Crunchy romaine lettuce, an ample serving of garlicky dressing, and CHEESE combine to make such a great salad course.  Add grilled chicken or shrimp to the mix and you have a delicious main dish.

For this Pizza on the Grill, the crust stands in for those crunchy croutons we all love and the shredded Fontina cheese oozingly melts into the chicken.

1 1/2 cups of any sliced cooked chicken breast (this is a perfect way to use leftover grilled chicken!)

2 T. olive oil, divided

kosher salt and freshly ground black pepper

1/4 cup uncooked grits, polenta, or cornmeal for rolling the dough

1 ball prepared pizza dough (room temperature)

1/2 cup roasted garlic paste

1 1/4 cups grated Fontina cheese
1 heart of romaine, cut crosswise into 1/2 inch wide ribbons
2 T. Caesar Salad Dressing
2 T. freshly grated Parmigiano-Reggiano cheese
freshly grated black pepper

Preheat grill to high for 10 minutes.

While the grill is preheating, prepare the dough.  Spread the uncooked grits, polenta, or cornmeal onto a flat surface.  Using your hands or a rolling pin, shape the dough into a roughly 12 inch 1/4 inch thick abstract shape!  It doesn't have to be a perfectly round or rectangular shape.  Make a crust that makes you smile.  Brush both sides of the crust with 1 T. olive oil.

When the dough is ready, reduce the heat of the grill to medium and carefully place the dough directly on the grill grates.  Close grill lid and let cook exactly 3 minutes.  Do NOT open the grill.  

At the end of the 3 minutes, using tongs, remove from the grill to a pizza peel or to a rimless pan, grilled side up.  Turn off the middle burner of the grill.  Immediately spread the grilled side with the garlic paste, top with the chicken, and sprinkle with Fontina cheese.


Return the pizza to the grill, close lid, and let cook 3 additional minutes.  

Just before the pizza is done, toss the romaine with the dressing and 1 T. of the Parmigiano in a medium bowl.

Remove the pizza from the grill and immediately top with the dressed romaine.  Sprinkle with the remaining 1 T. of Parmigiano and season generously with the black pepper.  

Slice and serve immediately.

Adapted from Pizza on the Grill

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