Semi-Homemade Web Magazine: Chicken Caesar Salad Pizza

Sandra Lee Semi-Homemade

Grill: 8 to 10 minutes

	Large bowl
3/4	pound chicken tenders
1/2	cup Caesar salad dressing – Wishbone®, plus 2 tablespoons
1	12-inch thin pizza crust –- Boboli®
1 3/4	cups shredded mozzarella and Asiago cheese –- Sargento®
1/4	cup shredded Parmesan cheese – Kraft®

FOR SALAD TOPPING:
4	cups hearts of romaine – Ready Pac®, shredded
1	tablespoon lemon juice – RealLemon®
1/4	cup Caesar salad dressing –- Wishbone®
1/4	cup shredded Parmesan cheese – Kraft®
1	cup seasoned croutons – Marie Callendar®

1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

2. In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cups cheese blend; set aside.

3. Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.

4. Slide pizza onto grill and cook covered 8 to 10 minutes or until cheese has melted and begun to bubble.

5. While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.

6. Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately. Makes 4 servings

Indoor method: Preheat oven to 450 degrees F. Complete step 2 as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, sautŽ chicken strips for 4 to 6 minutes or until cooked through. Remove chicken from pan and top pizza. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begun to bubble. Complete pizza as directed.