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Total Time
10mins
Prep 5 mins
Cook 5 mins

I just mastered the art of caesar salad pizza, which is now becoming a favorite here because it's so filling and also contains a heaping portion of greens. This is more a technique than a recipe though, use whatever you have on hand. I used Dole Classic Romaine salad mix that was 95% lettuce, Easy Peasy 30-Minute Pizza Dough for the pizza dough (personal size), and Yogurt Caesar Salad Dressing (Egg-Free) for the caesar dressing because I prefer homemade pizza crust and am happy with the dressing recipe I developed that is egg-free and vegetarian-suitable but feel free to use whatever you prefer or have if you're not vegetarian etc. You may have to bake for a little longer and up the other ingredient amounts if using a bigger crust. This is a pizza I will never get bored of!

Ingredients Nutrition

  • 9 inches prepared pizza crust (homemade or storebought)
  • 3 -4 slices mozzarella cheese
  • 18 teaspoon dried oregano (approx, just shake some on)
  • 2 -2 12 cups romaine lettuce (chopped or shredded)
  • 3 -4 tablespoons caesar salad dressing (your favorite, homemade or storebought)

Directions

  1. Cover the pizza crust with mozzrella cheese to your liking, and sprinkle oregano on it. I don't like the cheese laywer to be too thick for this.
  2. Bake for 4-5 minutes at 400F or until most of it has melted and browned just a little and the crust is warmed.
  3. Mix the romaine lettuce and dressing in a bowl together while the cheese is baking on.
  4. When the cheese is done baking, extract the pizza crust from the oven (I made it in my toaster!) and cover with the dressing/lettuce mixture, then slice and enjoy.