Chicken Caesar Pita Pizza (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
1/2 cup extra-virgin olive oil |
4 anchovy fillets, rinsed and patted dry, minced, optional |
2 tablespoons freshly squeezed lemon juice |
2 cloves garlic, minced |
3 dashes hot sauce (recommended: tabasco) |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
1 teaspoon worcestershire sauce |
freshly ground black pepper |
1 (8-ounce) package white pita bread |
1/4 cup olive oil |
3 cups shredded fontina |
4 cups shredded romaine lettuce |
2 roma tomatoes, chopped |
leftover chicken |
Directions:
1. For the dressing: Put all the ingredients in a bowl and whisk together.
2. For the pita: Preheat the oven to 400 degrees F. Line baking sheets with aluminum foil.
3. Place the pitas on the prepared baking sheets. Brush each pita evenly with olive oil. Bake for 5 minutes. Top each evenly with fontina. Bake until the cheese is melted and the pita is lightly browned, 5 to 7 minutes.
4. In a medium bowl, toss the lettuce with Caesar dressing. Top each pita pizza with desired amount of salad, tomatoes, and chicken.
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