Ceasar Salad Pizza Recipe

Created by Sara Quessenberry, this pizza recipe will serve four and takes 40 minutes to make. This variation on an old classic is delicious and well worth the effort.


Ceasar salad lovers will be in low-fat nirvana with this unusual and tasty dish.

Make it tonight.


1 14.5-ounce can whole peeled tomatoes, undrained

1/2  teaspoon  dried oregano

kosher salt

1 1-pound package pizza dough (thawed, if frozen)

8 ounces fresh mozzarella, sliced, or 4 ounces shredded provolone

8 fresh basil leaves, torn

1 large head romaine lettuce, chopped

1/4  cup store-bought Caesar salad dressing

1/4 cup (3/4 ounce) grated Parmesan


1. Heat oven to 450° F. In a medium saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and 1/4 teaspoon salt. Bring to a boil.

2. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens, 10 to 15 minutes.

3. Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the mozzarella.

4. Bake the pizza until the crust is golden brown and crisp, about 20 minutes. Transfer to a cutting board.

5. Sprinkle with the basil, slice into wedges, and divide among plates.

6. In a large bowl, toss the lettuce and dressing. Top the pizza slices with the salad and sprinkle with the Parmesan.



Posted by M Dee Dubroff, on January 15, 2013 at 9:00 AM