This delectable cold caesars pizza proves that you can eat well even when you’re eating healthy. A tube of refrigerated caesars pizza crust is baked, spread with some seasoned cream cheese and topped with nicely dressed salad fixings and moist chicken.

Cuisine International
Main ingredients : Pizza dough, Chicken, Cheese, Lettuce, Caesar Dressing
Time of preparation : 30 Minutes
Time of cooking : 30 Minutes
Serving : 6

Ingredients
1 tbsp Corn Oil Crystal
1 tbsp Lemon Juice, or vinegar
1 Pizza Dough
10 leaves Lettuce
2 tbsp Salad Dressing, Caesar
2 Chicken Breasts
1/4 cup Black Olives, seeds removed
1 cup Mozzarella Cheese, shredded
4 tbsp Parmesan Cheese, grated
1 tsp Thyme, or oregano, dried and crushed

Salt and Pepper

Directions
• Marinate chicken with oil, thyme, salt, pepper and vinegar or lemon juice. Grill chicken breasts on the grill until tender. Get chicken diagonally into 1 cm thin strips. Set aside.
• Roll dough on a slightly floured surface. Spread dough to cover a 30 cm diameter baking sheet or pizza pan or its equivalent rectangular baking sheet.
• Add chicken strips and olives. Sprinkle mozzarella and 3 tbsp Parmesan cheese.
• Heat oven to 220-240 C. Bake pizza in oven for 10-15 minutes. Get out of oven.
• Cut lettuce into strips. Mix wit Caesar dressing in a bowl. Add over pizza surface and sprinkle remaining Parmesan cheese. Serve immediately.

Tip You can make home made Caesar dressing. Check Grilled chicken Caesar salad recipe.

The term “Chicago-Style” sometimes refers to stuffed pizzas and a variety of uniquely Chicago thin crust pizzas, but a real Chicago-Style pizza is a deep-dish pan pizza. In order to be a real Chicago-Style pizza, the pizza must be deep dish.

The Chicago-Style deep dish pizza was originally created at Pizzeria Uno in Chicago in 1943. That is undisputed; however, the creator has a bit of dispute. Two different people have been credited with creating the deep dish pizza, Ike Sewell and Rudy Malnati. Ike Sewell, a former University of Texas football player, founded Pizzeria Uno, and later Pizzeria Due, and so is a likely source of the creation that is known and loved the world over.

However, in 1956, the Chicago Daily News attributed the delicious creation to Rudy Malnati, the original chef at Pizzeria Uno. Who really created the pizza style, we will probably never know. The deep dish pizzas created at Pizzeria Uno are really quite simple. They are made with a simple, thick layer of dough that contains both cornmeal and olive oil.

This dough is draped across a deep, round pan and pulled up the sides of the pan. Following this step, the dough is partially baked in a pan that has been heavily oiled to create a fried effect on the outside of the crust. The dough is partially baked prior to adding toppings in order to make it fluffier.

After the crust has been partially baked, the toppings are added. Cheese, sliced mozzarella, goes on the fluffy dough first. After the toppings, a thick, chunky tomato sauce is added on top of all of the other toppings. The sauce is made of crushed or puréed tomatoes and is uncooked prior to being added to the pizza. The pizza is then baked.

A pound of cheese is generally used on each pizza. These pizzas, as delightful as they are, are extremely messy. Famous Chicago-Style pizzerias include Uno’s (1943) and it’s companion Due’s (1955); The Original Gino’s Pizza (1954), Gino’s East (1966); Pizano’s (currently owned by Rudy Malnati Junior); and Lou Malnati’s (owned by another of Rudy Malnati’s sons).***

Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.

The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served. A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.

Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite.

An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used.

Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come. **