Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Chicken Caesar Salad Pizza




Source of Recipe


Pampered Chef


List of Ingredients





Pizza Crust
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120º-130ºF)
1 tablespoon vegetable oil

Salad Toppings
2 ounces fresh Parmesan cheese, grated, divided (1/2 cup)
1/2 cup fat-free Caesar salad dressing
1 teaspoon Lemon Pepper Seasoning Mix
1 garlic clove, pressed
1 package (8 ounces) fat-free cream cheese, softened
3 boneless, skinless chicken breast halves, cooked (about 12 ounces)
4 cups romaine lettuce, thinly sliced
1/2 cup red bell pepper, chopped
1 can (3.5 ounces) pitted ripe olives, sliced


Recipe



1. Preheat oven to 425ºF. For pizza crust, combine mix, water and oil. Mix dough according to package directions. Roll out dough to edge of large round stone. Bake 18-20 minutes or until crust is golden brown; remove to cooling rack.

2. Grate Parmesan cheese. In small bowl, combine 1/4 cup of the cheese, dressing, Seasoning Mix and garlic; mix well.

3. Place cream cheese in a bowl; add half of the dressing mixture and mix well. Chop half of the chicken; add to cream cheese mixture. Slice remaining chicken into thin strips; set aside.

4. Slice lettuce and chop bell pepper. Slice olives. Place lettuce, bell pepper and olives in large colander bowl. Add remaining dressing mixture; toss to coat.

5. Spread cream cheese mixture over crust. Top with salad mixture. Arrange chicken strips over salad; sprinkle with remaining Parmesan cheese. Cut with a pizza cutter; serve.

Yield: 12 servings