Topped with Romaine lettuce and Parmesan cheese, this grilled pizza is a fun take on a classic main course salad.
20m
PREP TIME
20m
COOK TIME
369
CALORIES
7
INGREDIENTS
Servings: 6
Ingredients
- 1 pound boneless skinless chicken breast halves
- 4 teaspoons McCormick® Grill Mates® Roasted Garlic & Herb Seasoning
- 1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12-inch)
- 2 tablespoons olive oil, divided
- 4 tablespoons grated Parmesan cheese, divided
- 6 cups torn romaine lettuce
- 1/4 cup prepared Caesar salad dressing
INSTRUCTIONS
- 1 Sprinkle both sides of chicken with 3 teaspoons of the Roasted Garlic & Herb Seasoning. Grill over medium heat 5 to 7 minutes per side or until chicken is cooked through. Cut into thin strips.
- 2 Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with 1 tablespoon of the oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
- 3 Brush crust with remaining 1 tablespoon oil. Sprinkle with remaining 1 teaspoon Seasoning and 2 tablespoons of the Parmesan cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet.
- 4 Toss lettuce, salad dressing and remaining 2 tablespoons Parmesan cheese in medium bowl. Top crust with salad mixture and grilled chicken. Slice and serve immediately.
