| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 45 min |
| Yield: | 1 pizza |
Ingredients
- 1 tablespoon olive oil, plus more for oiling the baking sheet
- 1 disc Pizza Dough, recipe follows
- All-purpose flour, for dusting
- 1 cup freshly grated Parmesan, plus one 3-ounce chunk Parmesan, for shaving
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 head romaine lettuce, sliced into small pieces
- Roasted Chicken Breast, recipe follows, sliced on the bias
- Green Herb Dressing, recipe follows
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for oiling the bowl
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 scant teaspoon ground thyme
- 1 scant teaspoon ground oregano
- 1 scant teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 4 anchovy fillets
- 2 cloves garlic
- Juice of 1/2 lemon
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, as needed
Instructions
- Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
- Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
- Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
- Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
- Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
- Sprinkle the yeast over 1 1/2 cups of warm–not lukewarm–water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
- Preheat the oven to 375 degrees F. Line a roasting pan with foil.
- Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
- Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.
Reviews
Symphath74… the anchovies got into the food processor whole and raw 🙂
Help!!!!!!! So it calls for 4 or anchovy filets; I don’t know the first thing about them. So am I cooking these things or they go in raw???????
This was relatively simple since I bought fresh pre-made pizza dough and everything turned out excellent. I will be making this again!
Ree’s recipe was perfect. I cut a lot of corners, however. I bought pizza dough, pre-cut romaine, and used chicken from a store bought rotisserie. So this recipe was super quick and easy. The main ingredient that must be used exactly as stated, is the basil/parsley Caesar pesto dressing mix. That is the crowning glory of this magical combination of ingredients put together by Ms. Drummond. We will definitely be doing this again on a Saturday because local Tennessee establishments can’t provide great pizza.
This was tasty, but it was pretty labor-intensive. Next time I’ll make the pizza crust and chicken breasts ahead of time.
This was delicious! I did not have fresh basil so I used all parsley and it worked great. We had leftovers and to my surprise it was not soggy and it was delicious the next day. It really is best to make the dough and cook the chicken ahead of time. Then throwing the pizza together is easy.
As I watched this mornings show, Ree made this salad pizza. Just made it for my family and it was thumbs up. Delicious!
I have made this dressing a dozen times now and it’s one of our favorites if not the favorite!
This had a quite a few parts to it, so I made it slowly throughout the day – first the dough, then the dressing, and then roasted the chicken later on. Tasted great and was something nice and different!
Love Ree and love this recipe. We used gluten-free crust and it was so good with the chicken. The dressing is really good too. Yum!