Creamy Parmesan Caesar Salad Pizza Recipes

CREAMY CAESAR SALAD DRESSING

Steps:

• Juice lemon to measure 2 Tablespoons juice; place in small bowl. Add mustard, worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
• While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.

CREAMY PARMESAN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
• Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

CREAMY CAESAR SALAD

Steps:

• Place the first 9 ingredients in a blender, blend on high for 1 minute, taste and adjust as needed.
• Put the lettuce in a large bowl with the croutons and parmesan cheese.
• Pour most of the dressing over the salad and gently toss, add extra dressing if needed.
• Serve with lemon slices on the side.
• If making a smaller salad extra dressing will last for more than a week in the frig.
• Note.
• Since posting this several people have said it needed more garlic - garlic can vary in intensity - so start with 2 cloves, blend, then taste to see if it needs more. I've love strong garlic and this recipe usually has a bit of a bit.

CHICKEN CAESAR PIZZA

Steps:

• Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing. , Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or until crust is golden brown and cheese is melted., In a small bowl, toss salad mix and green onions with remaining dressing. Just before serving, top pizza with salad and tomatoes.

CHICKEN CAESAR SALAD PIZZA

Steps:

• To make the crust, add yeast and sugar to warm water and allow to proof for 5 minutes. While the yeast is proofing, combine the salt, olive oil, and flour in the bowl of a stand mixer with the dough hook attached. When your yeast mixture is nice and bubbly, add it to the bowl of the stand mixer, turn it on, and let it go for about 5 minutes. It should mix the dough and then start to knead it. The dough should be soft but not sticky; add more flour if necessary. Remove the dough from the bowl and form it into a nice ball. Pour a little more olive oil into the bottom of the bowl and put the dough back in, turning it once to coat with olive oil. Cover the bowl with plastic wrap, set it in a warm spot, and allow to rise for 30 minutes.
• When the dough has risen, punch it down, remove it from the bowl, and place it on a clean, well-floured counter. At this point, I always divide the dough into 3 equal portions so that my pizzas are a manageable size. Roll each portion out to a thickness of 1/8-1/4".

BEST CREAMY CAESAR SALAD

Steps:

• In a bowl, combine the garlic, mayo, anchovy paste, grated parmesan, Worcestershire, mustard, and lemon juice. Whisk to combine well. Add kosher salt and fresh ground pepper to taste. Chill.
• When ready to serve, add torn lettuce into a large serving bowl. Drizzle desired amount of dressing and toss. Add shaved parmesan and toss gently. Top with croutons.
• Serve immediately.

CAESAR SALAD PIZZA

Steps:

• For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
• Whisk the water and sugar in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
• Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
• Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
• Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes
• While the pizza is baking, make the Caesar dressing: Whisk together the lemon zest and juice, egg yolk, anchovies, garlic and honey in a large bowl. Slowly whisk in the olive oil, season with 1/4 teaspoon salt and a few grinds of pepper.
• Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetables peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.

CREAMY PARMESAN CAESAR SALAD PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle 1 tablespoon of the oil in a 10- by 15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10- by 15-inch rectangle.)
• Brush the dough with the remaining 1 tablespoon oil. Sprinkle with salt. Arrange the tomato slices on the dough in a single layer, making sure that each bite will have a piece of tomato. Sprinkle with the Parmesan. Bake the pizza until the crust is golden brown, 25 to 30 minutes.
• Right before serving, toss the romaine with the Creamy Parmesan Caesar Dressing in a large bowl. Season with salt and pepper. Top the pizza with the salad. Sprinkle with Parmesan ribbons and coarse black pepper. Cut into pieces and serve.