Pizza and Caesar salad combine for a lip smacking dinner the whole family will love. Its the pizza you've always dreamed of!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Preheat your broiler to high (to broil the assembled pizzas).
Wash and dry all produce.* Mince or grate the garlic. Cut the tomato into 1/4-inch pieces. Zest 1 tsp lemon zest, then juice half the lemon. Cut the remaining lemon into wedges.
Pat the chicken dry with paper towels, then cut each breast into 1-inch cubes. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Cook, stirring occasionally, until golden and cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in a medium bowl, add the mayo, Worcestershire, garlic, 1 tbsp oil, 1 tbsp lemon juice, 1 tsp lemon zest. Season with salt and pepper. Whisk to combine. Transfer 2 tbsp caesar dressing to a large bowl and set aside.
In the medium bowl with the ceasar dressing, add the cream cheese and half the Parmesan. Stir to combine. Over two parchment-lined baking sheets, arrange the pitas. Over each pita, spread the caesar-cream cheese mixture, leaving a 1/2-inch border. Top with chicken and sprinkle over remaining Parmesan cheese between each. Season with pepper.
Working with one baking sheet at a time, broil the pitas in the middle of the oven, until the cheese is melted and pitas are golden-brown, 4-5 min. (TIP: Keep an eye on the pitas so they do not burn!) Meanwhile, add lettuce and tomatoes to the large bowl with the reserved dressing. Toss to combine. Set aside.
Cut each pita into pieces, then top with the caesar salad. Divide between plates and squeeze over a lemon wedge, if desired.