Author: Laura Doerr with Ways to My Heart
Serving Size: 2 pizzas
For the dressing
1 1/2 tsp anchovy paste
2 cloves garlic minced
3 egg yolks
1 tsp Dijon mustard
1 tbsp mayo
1 tsp Worcestershire sauce
2 tbsp lemon juice
2 tbsp olive oil
1/2 cup vegetable oil
2 tbsp fresh grated Parmesan cheese
fresh ground black pepper
1 large pc bread torn
drizzle olive oil
2 naan breads
1 cup mozzarella cheese shredded
1/2 cup Parmesan cheese shredded
2 cups romaine lettuce chopped
1 1/2 cups chicken breast cooked, chopped
2 roma tomatoes chopped
shaved Parmesan for garnish
For the dressing
1. On a cutting board using a large knife, smash and press together the minced garlic and anchovy paste until mostly smooth, set aside.
2. In a medium bowl whisk together egg yolks until smooth, whisk in the mustard, mayo, Worcestershire, and garlic anchovy mixture. While still whisking, add in lemon juice, whisk until smooth. Stream in the olive oil while whisking, and continue to whisk for about 1 minute. Slowly add in the vegetable oil, and whisk for another minute until smooth and it begins to thicken.
3. Whisk in the grated parm and plenty of black pepper. Best if made a couple hours prior to use, or even the night before. Store in refrigerator.
For the croutons
1. Using a small baking sheet, place ripped bread pieces on the baking sheet, drizzle lightly with olive oil. Sprinkle with garlic salt and dried parsley. Toss bread pieces to coat. Broil in the oven on low for 2-4 minutes. Watch closely, they will burn easily. Take out when they are golden brown.
Flatbread pizza assembly
1. Preheat grill to 350 degrees. You could also use an oven, but I would preheat to 400 degrees (see notes). The close direct heat from the grill really helps to get a fast crispy bread.
2. Place the naan or flatbread on a large baking sheet pan. Spoon a couple tablespoons of the caesar dressing over each naan, spread out to the edges. Sprinkle with cooked chopped chicken. Top with grated parm and mozzarella cheese.
3. Place pizzas directly onto grill without the pan. Grill for about 5 minutes, or until cheese is melted and the bottoms are slightly crisp. Check often to avoid burning. Remove from grill and back onto the sheet pan.
4. In a medium bowl, toss chopped romaine with 1-2 tablespoons of dressing. Top pizzas with dressed romaine. Sprinkle with chopped tomatoes, crispy croutons, and shaved parm. Add additional fresh cracked pepper, and a drizzle of dressing if desired.
5. Slice with a pizza cutter, serve immediately! YUM!
I prefer to use the naan bread because its hearty and can hold up to the dressing, chicken and cheese. I think some other really thin flatbread would be a little wimpy and not hold up as well. No one wants a flimsy pizza! I would pre- bake any other thin flatbreads to help crisp it up.