Chicken Caesar Pizza On The Grill Recipes

Grilled Pizza Caesar Salad Style with Chicken & Roasted Garlic Paste

Sep 27, 2008 Donna Diegel

Pizza on the Grill's Chicken Caesar Pizza is grilled pizza and Caesar salad all rolled into one. Elizabeth Karmel & Bob Blumer's new grilling book is a yummy must read!

Pizza On The Grill: 100 Feisty Fire-Roasted Recipes by Elizabeth Karmel & Bob Blumer takes the backyard griller on a new adventure where grilled pizza is elevated to a whole new level. Turn off that oven and fire up the grill! Grilled Chicken Caesar Pizza is ready to serve!

Part 3 in a series of 3 articles.

Part 1: Pizza On The Grill: 100 feisty fire-roasted recipes book review.

Part 2: Master Grilling Instructions for Gas and Charcoal Grills.

Elizabeth and Bob's witty and friendly introduction starts off, "Welcome to the church of grilled pizza. If you think that's a joke, we aren't kidding. Once you start making grilled pizza, it'll be like "getting" religion. You'll want to preach the word to everyone."

Before attempting to make Chicken Caesar Pizza, make sure to read Master Instructions: The Gas Grill Method and The Charcoal Grill Method. For best results, the Pizza On The Grill book review should also be read prior to grilling pizza.

"Chicken Caesar Pizza Recipe

1 large boneless, skinless chicken breast (about 12 ounces) or 1 1/2 cups shredded leftover Beer Can chicken (page 147, Pizza On The Grill cookbook) or any sliced cooked chicken breast
3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1/2 cup Roasted Garlic Paste (see below)
1 1/4 cups grated Fontina cheese
1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
2 tablespoons Caesar Salad Dressing (see below) or store-bought
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions:

If you’re not using leftover chicken, preheat the grill per the master instructions for gas or charcoal (see Master Grilling Instructions).
Brush the chicken breast with 1 tablespoon of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 1/4-inch-thick strips.
Roll out and shape the dough, then grill the first side of the crust per the master instructions.
Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina. Finish grilling the pizza per the master instructions.
Just before the pizza is done, toss the romaine with the dressing and 1 tablespoon of the Parmigiano in a medium bowl.
Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 tablespoon Parmigiano and season with salt and pepper. Slice and serve immediately.

Caesar Salad Dressing Recipe

1 egg
1/4 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
4 cloves garlic, minced
2 anchovy fillets or 1 heaping teaspoon anchovy paste
2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/2 teaspoons red wine vinegar
1/4 cup safflower or olive oil

Directions:

Before making the dressing, fill a small pot with cold water and bring to a boil. Add the egg in the shell, turn off heat, and cook for 2 minutes. Separate the egg and discard the white.
Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth. Add the oil and pulse a few times. Add the coddled yolk and pulse a couple more times—just enough to blend it without causing the dressing to become like mayonnaise.
This will keep, tightly covered, in the refrigerator for up to 2 days.

Roasted Garlic Paste Recipe

3 heads garlic
3 tablespoons olive oil, plus extra for drizzling
Kosher salt

Directions:

Preheat the oven to 400°F.
Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.)
Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days."

Pizza On The Grill's Chicken Caesar Pizza recipe is reprinted in its entirety with permission in writing from The Taunton Press. Cover art and Chicken Caesar Pizza photo used with permission from publisher.

Title: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes

Publisher: The Taunton Press (May 13, 2008)

Authors: Elizabeth Karmel and Bob Blumer

Photographer: Christopher Hirsheimer

# ISBN-10: 1600850065

# ISBN-13: 978-1600850066

Paperback: 160 pages - $16.00 US $19.00 CAN

The copyright of the article Chicken Caesar Pizza On The Grill Recipes in Party Food is owned by Donna Diegel. Permission to republish Chicken Caesar Pizza On The Grill Recipes in print or online must be granted by the author in writing.