{recipe of the week} pizza // chicken caesar


Adapted from Fitness Magazine

{the goods}
1/2 pound  whole-wheat pizza dough 
3 tablespoons  extra-virgin olive oil  
3 garlic cloves 
3 anchovy fillets 
1/4 cup  plain low-fat yogurt 
2 tablespoons  fresh lemon juice 
1 1/2 teaspoons dijon mustard 
1/2 teaspoon  black pepper 
3/4 pound  chicken cutlets 
1/4 teaspoon  kosher salt 
1 large head romaine lettuce, chopped (about 12 cups)

** Let's be honest.  I didn't have time to make my own dough.  I just used the whole-wheat already made pizza crust from Wal-mart.  It comes as a two pack so I made this for myself and a traditional pepperoni for my husband.  You can also freeze the extra crust for a later pizza night.

{get to bakin}
Preheat oven to 500 degrees . Heat a 10-inch cast-iron skillet over high heat. Divide dough into four pieces and stretch each one to roughly the size of the skillet. Add 1/2 teaspoon oil to skillet, swirling to coat, and put in one piece of dough. Cook 1 minute, then flip and bake until brown and crisp, about 5 minutes; set aside. Repeat with remaining dough.
Meanwhile, using a blender or a hand blender, puree 2 tablespoons oil, garlic, anchovies, yogurt, lemon juice, mustard and 1/4 teaspoon pepper.
Return skillet to burner over high heat. Toss chicken with remaining oil and season with salt and remaining pepper. Cook, flipping once, until golden and cooked through, about 4 minutes.
Slice chicken into 1/2-inch pieces and toss with romaine and dressing in a large bowl. Divide among pizzas and sprinkle with Parmesan.

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sixteen sunbuckles: {recipe of the week} pizza // chicken caesar

Wednesday, August 21, 2013

{recipe of the week} pizza // chicken caesar


Adapted from Fitness Magazine

{the goods}
1/2 pound  whole-wheat pizza dough 
3 tablespoons  extra-virgin olive oil  
3 garlic cloves 
3 anchovy fillets 
1/4 cup  plain low-fat yogurt 
2 tablespoons  fresh lemon juice 
1 1/2 teaspoons dijon mustard 
1/2 teaspoon  black pepper 
3/4 pound  chicken cutlets 
1/4 teaspoon  kosher salt 
1 large head romaine lettuce, chopped (about 12 cups)

** Let's be honest.  I didn't have time to make my own dough.  I just used the whole-wheat already made pizza crust from Wal-mart.  It comes as a two pack so I made this for myself and a traditional pepperoni for my husband.  You can also freeze the extra crust for a later pizza night.

{get to bakin}
Preheat oven to 500 degrees . Heat a 10-inch cast-iron skillet over high heat. Divide dough into four pieces and stretch each one to roughly the size of the skillet. Add 1/2 teaspoon oil to skillet, swirling to coat, and put in one piece of dough. Cook 1 minute, then flip and bake until brown and crisp, about 5 minutes; set aside. Repeat with remaining dough.
Meanwhile, using a blender or a hand blender, puree 2 tablespoons oil, garlic, anchovies, yogurt, lemon juice, mustard and 1/4 teaspoon pepper.
Return skillet to burner over high heat. Toss chicken with remaining oil and season with salt and remaining pepper. Cook, flipping once, until golden and cooked through, about 4 minutes.
Slice chicken into 1/2-inch pieces and toss with romaine and dressing in a large bowl. Divide among pizzas and sprinkle with Parmesan.

Labels: , , , , , , ,

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