Boggiatto Produce, Recipes - Garden Hearts® Chicken Caesar Pizza

Garden Hearts^® Chicken Caesar Pizza

Yield: 8 Servings

Salad Ingredients

4	*Garden Hearts^® Jumbo Hearts of Romaine Lettuce*
12	ounces Caesar Dressing*
1/2	cup grated Paremsan cheese
8	flat anchovy fillets

See Garden Hearts^® Ultimate Restaurant Caesar

Pizza Ingredients

2	packets fast rising yeast
1 1/2- 2	cups warm water
6	cups all-purpose flour
1 1/2	teaspoons salt
3	tablespoons olive oil
6	tablespoons tomato paste or sauce
2	pounds ripe Roma tomatoes, thinly sliced
20	ounces fresh mozarella cheese
4	chicken breasts, seasoned and grilled and cut into bite-size pieces
1	teaspoon each of dried thyme, oregano, basil, rosemary, mixed kosher salt and fresh ground black petter, to taste

1. Cut one inch from the base of the romaine hearts and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels, wrap in clean cloth or paper towel, and refrigerate for 30 minutes.

2. For the dough, mix the yeast with warm water, setting a small amount of water aside. Add the flour, salt, and just enough additional water to make a soft dough.

3. Knead thoroughly for 5 minutes and add olive oil. Continue kneading for another 5 minutes (about 100 times). The dough is done when the ball no longer sticks to your hands and springs back easily.

4. Press the dough into 4 well-greased 10-inch pizza pans. Cover with a clean cloth and let rise in a warm place for one hour.

5. Top the pizza dough with tomato paste or sauce, spread evenly across the surface, and arrange the sliced tomatoes and fresh mozzarella on top.

6. Scatter the roasted chicken pieces on top and sprinkle with herbs, salt and pepper.

7. Bake in a preheated oven at 425 degrees Fahrenheit for 20 to 25 minutes until the base is well cooked and the toppings are browned.

8. Just before taking the pizza from the oven, cut the lettuce crosswise into 1/2 inch strips, and toss with Caesar dressing.

9. Remove pizza from the oven and slide it onto a serving dish. Place a generous amount of the Caesar salad in the center of the pizza, top with grated Parmesan, and garnish with a whole anchovy fillet.

Chef Comments: "This will excite everybody’s palate! A great ‘hot-cold’ sensation, dish combines two all-time favorites."
	Chef Beat Giger, CEC, AAC Corporate Chef & Director of Special Events Pebble Beach Resorts