Quick Recipe Version (TL;DR)

Yield: 3–4 servings (one 12-inch pizza)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Quick Ingredients

1 lb pizza dough, room temperature
3 tbsp extra-virgin olive oil, divided
2 garlic cloves, finely minced
1 1/2 cups (6 oz) shredded low-moisture mozzarella
1/4 cup finely grated Parmesan (for baking)
1 1/2 cups bite-size cooked roasted or rotisserie chicken (about 8 oz)
1 romaine heart, chopped (about 4 cups)
1/3–1/2 cup creamy Caesar dressing
1/3 cup shaved Parmesan (for topping)
Salt, black pepper, optional red pepper flakes, lemon wedges

Do This

1. Preheat oven to 475–500°F (245–260°C) with a pizza stone or upside-down baking sheet inside.
2. In a small bowl, stir together 2 tbsp olive oil, minced garlic, a pinch of salt, and red pepper flakes (if using).
3. Stretch dough to a 12-inch circle on parchment; brush with garlic oil and sprinkle with grated Parmesan, then mozzarella.
4. Slide pizza (on parchment) onto hot stone or sheet; bake 10–14 minutes until crust is deep golden and cheese is bubbly.
5. While pizza bakes, chop romaine and toss with Caesar dressing to lightly coat; fold in cooked chicken and season with pepper.
6. Let pizza cool 3–5 minutes, then mound salad over the cheesy crust and scatter shaved Parmesan on top.
7. Drizzle with a little extra dressing and a squeeze of lemon, slice, and serve immediately while the crust is warm and the salad is crisp.

Why You’ll Love This Recipe

It combines cheesy, garlicky pizza with a cool, crisp Caesar salad for the best of both worlds in one bite.
Fast enough for a weeknight, impressive enough for guests or a fun pizza night.
Flexible: use rotisserie chicken and store-bought dough, or make components from scratch.
Light but satisfying: a thinner layer of cheese and plenty of fresh romaine keep it from feeling heavy.

Grocery List

Produce: 1 romaine heart, 2 garlic cloves, 1 lemon (optional, for serving)
Dairy: Shredded low-moisture mozzarella, Parmesan cheese (block for shaving + a little for grating)
Pantry: Pizza dough (refrigerated or bakery-fresh), extra-virgin olive oil, salt, black pepper, red pepper flakes (optional), creamy Caesar dressing
Protein: Cooked roasted or rotisserie chicken (or raw chicken breast if roasting your own)

Full Ingredients

For the Pizza Base

1 lb pizza dough, at room temperature for 30–60 minutes (store‑bought or homemade)
2 tbsp extra‑virgin olive oil
2 garlic cloves, finely minced
1/4 tsp kosher salt
1/8 tsp red pepper flakes (optional, for gentle heat)
1 1/2 cups (about 6 oz) shredded low‑moisture mozzarella cheese
1/4 cup finely grated Parmesan cheese (this layer bakes on the pizza)

For the Chicken

1 1/2 cups bite‑size cooked roasted or rotisserie chicken (about 8 oz), cooled to warm room temperature

Optional if starting from raw instead of pre‑cooked:

1 large boneless, skinless chicken breast (8–10 oz)
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder or onion powder

For the Caesar Salad Topping

1 romaine heart, chopped into bite‑size pieces (about 4 cups loosely packed)
1/3–1/2 cup creamy Caesar dressing, plus more to drizzle if desired
1/3 cup shaved Parmesan cheese (use a vegetable peeler on a block of Parmesan)
Freshly ground black pepper, to taste
Lemon wedges, for serving (optional but highly recommended)

Optional Garnishes

Additional shaved or finely grated Parmesan
Extra Caesar dressing for drizzling
Very finely chopped fresh parsley or chives
Homemade or crushed store‑bought croutons, for extra crunch (see Variations)

Step-by-Step Instructions

Step 1: Preheat the oven and heating surface

Place a pizza stone or an upside‑down heavy baking sheet on the middle oven rack. Preheating the surface helps you get a crisp, well‑browned crust.

Preheat the oven to 475–500°F (245–260°C). Let the stone or baking sheet heat for at least 20–30 minutes. While the oven heats, take your pizza dough out of the fridge (if it is cold) so it can come to room temperature and relax. This makes stretching much easier and helps prevent shrinkage.

Step 2: Prepare or warm the chicken

If you are using pre‑cooked roasted or rotisserie chicken, simply cut or shred it into small bite‑size pieces (you want them easy to eat on a slice) and set aside. Let it cool to warm room temperature so it does not wilt the lettuce too quickly later.

If you are starting from raw chicken, heat the oven to 425°F (220°C) in a separate session before preheating for the pizza, or roast it while the stone heats. Toss the chicken breast with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Place on a small baking sheet and roast for 18–22 minutes, or until the thickest part reaches 165°F (74°C). Cool for at least 10 minutes, then dice or shred into bite‑size pieces. Increase the oven to 475–500°F (245–260°C) and preheat the pizza stone as described in Step 1.

Step 3: Mix the garlic‑oil base

In a small bowl, combine:

2 tbsp extra‑virgin olive oil
Finely minced garlic
1/4 tsp kosher salt
Red pepper flakes, if using

Stir well to distribute the garlic and seasoning. This mixture will be brushed onto the dough instead of using tomato sauce, giving you a light, fragrant base that pairs perfectly with Caesar flavors.

Step 4: Stretch the dough and assemble the pizza base

Lightly flour your counter or a sheet of parchment paper. Place the dough on the surface and gently press it into a disk. Using your fingertips and the backs of your hands, stretch the dough into a roughly 12‑inch circle. Aim for a slightly thicker outer edge for a nice rim and a thinner center so it cooks evenly.

If you are using parchment, transfer the stretched dough onto a piece of parchment paper trimmed to fit your stone or baking sheet. If not using parchment, dust a pizza peel or an inverted baking sheet with flour or cornmeal and place the stretched dough on top.

Brush the entire surface of the dough (avoiding the very outer 1/2 inch rim) with the garlic‑oil mixture. Sprinkle evenly with the finely grated Parmesan, then top with the shredded mozzarella. Try to keep the cheese in an even layer so it melts uniformly without heavy clumps.

Step 5: Bake the cheesy garlic pizza crust

Carefully slide the pizza (with the parchment, if using) onto the preheated stone or baking sheet. Bake at 475–500°F (245–260°C) for 10–14 minutes, until the crust is deep golden brown on the bottom and edges, and the cheese is melted, bubbly, and just starting to brown in spots.

If your oven has hot spots, rotate the pizza halfway through baking for even browning. When done, use a peel or spatula to transfer the pizza to a cutting board. Let it cool for 3–5 minutes. This brief rest keeps the cheese from sliding and helps protect the romaine from wilting when you add it.

Step 6: Toss the Caesar salad topping

While the pizza bakes or cools slightly, prepare the salad topping. In a large mixing bowl, add the chopped romaine. Drizzle with 1/3 cup Caesar dressing to start, and toss well to coat. The leaves should be lightly but evenly dressed; add up to another couple of tablespoons if the salad looks dry, but avoid over‑saturating it or the pizza can become soggy.

Fold the cooked chicken into the dressed romaine so the pieces are distributed but still visible. Season with freshly ground black pepper to taste.

Step 7: Top, garnish, and serve

Once the pizza has cooled for a few minutes, mound the Caesar‑chicken salad evenly over the warm, cheesy crust, all the way to the edge for maximum salad in every bite. Scatter the shaved Parmesan over the top so you see curls of cheese across the bright green lettuce and chicken pieces.

Drizzle with a little extra Caesar dressing if you like a saucier finish, and squeeze a lemon wedge lightly over the top for brightness. Slice the pizza into 6–8 wedges using a sharp knife or pizza wheel. Serve immediately while the crust is still crisp, the cheese is warm, and the romaine is cold and crunchy.

Pro Tips

Let the dough relax. Cold dough fights back when you stretch it. Give it at least 30 minutes (up to 60) at room temperature so it becomes soft and easy to shape.
Dry your romaine well. After rinsing, spin the lettuce very dry or pat with clean towels. Excess water waters down the dressing and can make the pizza soggy.
Cool hot ingredients before topping. Very hot chicken or pizza will wilt the romaine quickly. Aim for warm crust, not scorching hot, and chicken that is just barely warm.
Do not overdress the salad. Lightly coated leaves stay crisp and sit better on the pizza. You can always drizzle extra dressing on top at the table.
Use high heat for best crust. The hotter the oven (within your range’s safe limits), the better the oven spring and browning. A preheated stone or steel makes a big difference.

Variations

Grilled Chicken Caesar Pizza: Grill the chicken breast instead of roasting, and cook the pizza dough directly on a hot grill, brushing with garlic oil and adding cheese. Finish with the salad on top as directed.
Extra‑crunch Caesar Pizza: Add a handful of crushed croutons or toasted panko over the salad right before serving for a classic Caesar crunch.
Lighter Version: Use part‑skim mozzarella, a light or Greek yogurt–based Caesar dressing, and extra romaine to bulk up the salad. You can also use a thinner crust or divide the dough into two smaller pizzas.

Storage & Make-Ahead

This pizza is best enjoyed fresh, since the romaine wilt quickly once it is dressed and placed on the warm crust. For the best make‑ahead strategy, prepare components separately:

Bake the garlic‑oil pizza base with cheese up to 1 day ahead, cool completely, and store tightly wrapped in the refrigerator. Reheat on a hot stone or baking sheet at 425°F (220°C) for 5–8 minutes until warmed through. Cook and dice the chicken up to 3 days in advance and refrigerate in an airtight container. Wait to chop and dress the romaine until just before serving for maximum crunch.

If you have leftover fully assembled slices, store them in an airtight container in the refrigerator for up to 1 day. Expect the lettuce to soften. For best results, remove any wilted salad, reheat the cheesy crust briefly, and top with fresh salad.

Nutrition (per serving)

Approximate values for 1/4 of the pizza (about 2 slices), including salad and dressing: about 650 calories, 32 g protein, 55 g carbohydrates, 32 g fat, 9 g saturated fat, 3 g fiber, and 1,150 mg sodium. Actual values will vary based on dough thickness, cheese amounts, and the specific Caesar dressing you use.

Chicken Caesar Salad Pizza with Garlic Oil and Mozzarella