Chopped Caesar Salad On Pizza Crust

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chopped Caesar Salad On Pizza Crust to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chopped Caesar Salad On Pizza Crust, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/3 cup Marzetti® Supreme
• Caesar Dressing
• 1 (14 ounce) package large
• prepared pizza crust
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 pinch red pepper flakes
• 2 medium heads romaine,
• chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded or peels of
• Parmesan cheese
• Juice of 1/2 lemon
• Pre-heat the oven to 400 degrees F. Place pizza crust on a baking
• sheet. Drizzle with olive oil and sprinkle with grated parmesan

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

cheese and red pepper flakes

Step 2: Technique & Execution

Bake the crust following the package directions

Step 3: Technique & Execution

While crust is baking, combine Marzetti's Supreme Caesar Salad Dressing and lemon juice in a bowl

Step 4: Technique & Execution

Add romaine to the dressing and toss

Step 5: Technique & Execution

Transfer salad to the baked crust, add cherry tomatoes and peels of cheese