Sunday, July 1, 2012

Chicken Caesar Pita Pizza

Chicken Caesar Pita Pizza

This post is all chicken, all the time.This is a winner for those hot summer evenings when you want something yummy, but light.  Olivia is not a fan of anchovies (but boy her mom sure is--I could eat a whole can in one sitting--and have) so she chooses to use one third tube of anchovy paste.  This way you get all of the fishy goodness without facing what some call --the hairy fish!  Either way it will be delicious.

Another way to "summerize" this recipe is to heat your pitas on the grill after brushing them with garlic infused oil instead of firing up the oven.  Try this out and let us know what you think!  Also check out below a quick tip for making summer chicken salad without the mayo!


Creamy Caesar Salad Dressing:

  • 1/2 cup extra-virgin olive oil
  • 4 anchovy fillets, rinsed and patted dry, minced, optional
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 3 dashes hot sauce (recommended: Tabasco)
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper


  • 1 (8-ounce) package white pita bread
  • 1/4 cup olive oil
  • 3 cups shredded fontina
  • 4 cups shredded romaine lettuce
  • 2 Roma tomatoes, chopped
  • Leftover chicken


For the dressing: Put all the ingredients in a bowl and whisk together.

For the pita: Preheat the oven to 400 degrees F. Line baking sheets with aluminum foil.

Place the pitas on the prepared baking sheets. Brush each pita evenly with olive oil. Bake for 5 minutes. Top each evenly with fontina. Bake until the cheese is melted and the pita is lightly browned, 5 to 7 minutes.

In a medium bowl, toss the lettuce with Caesar dressing. Top each pita pizza with desired amount of salad, tomatoes, and chicken.

QUICK KITCHEN TIP:  Good Seasons salad dressings come in a packet and have a glass cruet that has marked what proportions of water, oil, and vinegar you are supposed to use.  When making the Italian dressing, try using pomegranate red wine vinegar and extra virgin olive oil.  This makes a scrumptious dressing that can be used on just about any salad including the one below.

Place in a bowl shredded cooked chicken breast or canned chicken will do also.  Add slivered almonds or pecan pieces.  Also add either dried cranberries or golden raisins.  Then add a thinly sliced green onion.  Pour over just enough Good Seasons Italian dressing to moisten everything.  Stir and chill.  Let it stay in the frig just long enough for the flavors to swap howdies and get acquainted.  Serve on  your favorite bread or roll.  

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