Grilled Chicken Caesar Pizza Food

GRILLED CHICKEN CAESAR PIZZA

Steps:

• Heat water to 115°F. Dissolve yeast and sugar in water, allowing to proof for at least 5 minutes.
• Add flour, salt and garlic powder to a large bowl or stand mixer, using the dough hook attachment. With mixer running on low, slowly add yeast mixture. Continue mixing until dough just begins to pull together. Drizzle in olive oil and continue mixing. Shape into a smooth ball and transfer to a lightly greased bowl. Cover and allow to rise until doubled in size, roughly 1 hour.
• Meanwhile, cook and chop bacon. Cook chicken breast, shredding and seasoning with salt and pepper to taste. Prepare cheese and romaine, setting aside until ready to proceed.
• In a small bowl, combine olive oil, red pepper flakes and minced garlic. Microwave for 20-30 seconds or until warm and fragrant.
• Toss romaine in Caesar dressing. Mix in half of the bacon and chicken.
• Preheat gas grill with all burners on high for 10 minutes. Pizza will be grilled over direct medium heat. Reduce additional burners to low.
• On a lightly greased baking sheet or cutting board, shape dough to desired size. Lightly grease one side of the dough. Carefully, transfer dough to preheated grill. Do not adjust dough once it is on the grill. Close grill and cook 3-4 minutes. Remove dough, flipping uncooked side down onto a lightly greased baking sheet.
• Generously spread garlic oil over entire surface of cooked dough. Sprinkle with half of the chicken and bacon, followed by shredded mozzarella cheese.
• Return pizza to grill, closing the lid and cooking for an additional 3-6 minutes or until desired crispness is reached.
• Top off with coated romaine lettuce, chicken and bacon. Sprinkle with freshly grated parmesan cheese and ground black pepper, if desired.
• Slice and enjoy!

GRILLED TOMATO AND CAESAR SALAD

Steps:

• For the salad: Heat a grill or grill pan over medium heat.
• Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
• For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
• Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

CAESAR GRILLED CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Place the chicken in a medium bowl.
• In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
• Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.

CHICKEN CAESAR PIZZA

Steps:

• Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing. , Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or until crust is golden brown and cheese is melted., In a small bowl, toss salad mix and green onions with remaining dressing. Just before serving, top pizza with salad and tomatoes.

GRILLED CAESAR CHICKEN BREASTS

Steps:

• In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.