1 envelope Caesar salad dressing mix
6 tablespoons olive oil, divided
3 tablespoons white vinegar
1 (16 ounce) Italian bread shell
1 tablespoon grated Parmesan cheese
8 ounce mozzarella cheese, coarsely grated
3 large leaves romaine, coarsely chopped
2 Roma tomatoes, chopped
Place the chicken in a large sealable bag (ZIPLOCK).
Save 1 tablespoon dressing mix. Combine the remaining
dressing mix, 5 tablespoons of the olive oil and white vinegar
in a jar with tight-fitting lid. Cover the jar and shake to mix.
Reserve 2 tablespoons of the olive oil mixture. Pour the remaining
olive oil mixture over the chicken, toss to coat. Marinate in the
refrigerator for several hours, turning occasionally.
Preheat the grill or broiler. Remove the chicken from the bag; discard the marinade.
Grill 4 to 5 minutes per side over hot coals. Center must have no pink.
Cut the chicken in thin slices.
Preheat the oven to 425 degrees. Brush the bread shell with remaining olive oil . Mix the reserved dressing mix with parmesan cheese in a small mixing bowl. Sprinkle over top.
Please the bread shell on a round pizza pan. Bake 5 minutes or until crisp.
Arrange the chicken on the baked bread shell. Sprinkle with mozzarella cheese.
Bake for 4 to 5 minutes or until cheese melts. Toss the romaine and tomatoes in a medium bowl. Drizzle with the remaining oil, stirring till coated. Cut the pizza the pizza into 6 wedges. Top each wedge with some lettuce mixture. Yields: 6
Per serving Calories: 524
Fat 26 g
Sodium 1032 mg
Dietary Fiber 2 g
Nutrition information includes the entire amount of the marinade.
