Caesar Salad has been around since 1924 and when I was working at the San Francisco Chronicle, the food writing staff wanted me write and test the “Best Way” to make Caesar Salad. I remember going into the test kitchen and working and reworking Caesar Salad until I could hardly taste it anymore. However, even after a few months, I found myself craving the homemade taste of Caesar Salad.
Flatbreads are a creative canvas to enjoy your favorite toppings. Today, there’s no need to prepare your own dough, if you don’t want to because you can buy it either fresh or frozen in almost every grocery store or local pizzeria. I prefer to make my own, but there are occasions when I don’t have time, so I’ll grab the best I can find to make a delicious pie.
Adding salad to the top of flatbread is a splendid idea because you get the best of both worlds – pizza and salad combined. Instead of adding croutons, like in traditional Caesar Salad, you eat it on a toasty warm crust. To add a little protein and creamy texture, I threw in some roasted chicken breast and avocado with the greens.
This recipe is fairly quick to make, less than 15 minutes with your store-bought dough and already cooked chicken. That’s faster than delivered pizza and a lot healthier. If you don’t have a pizza stone in your oven, bake the flatbread on a sheet pan, it works great too.
18 ounces pizza dough, fresh or frozen defrosted
1 egg yolk
4 anchovy fillets, minced
1 clove garlic
2 1/2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
8 grindings of black pepper
2/3 cup olive oil
1/4 cup Parmesan cheese
1 roasted chicken breast, shredded
1 head romaine lettuce
(Makes 2 Flatbreads)
1. Preheat oven to 500 degrees or as high as it will heat. Place pizza stone or sheet pan on top rack of oven. Divide dough into two balls. Roll 1 dough ball out on a lightly floured surface. Place on a peel or large cutting board, dusted in flour. Brush dough with 1 tablespoon olive oil.
2. Slide flatbread into oven and bake for 10 minutes. While flatbread is cooking prepare dressing. In a food processor – add egg yolk, anchovy, garlic, lemon juice, Worcestershire, salt, pepper and puree for 1 minute. Slowly, drizzle olive oil in a fine stream into dressing, while processor is running. Remove flatbread from oven.
3. Slice lettuce and toss with half of dressing. Add half the chicken and Parmesan cheese, toss to combine. Spread lettuce mixture over flatbread and top with sliced avocado. Repeat to make second flatbread. Serve warm, Enjoy!