3/4 pound chicken tenders
1/2 cup Caesar salad dressing, plus 2 tablespoons (recommended: Wishbone)
1 (12-inch) thin pizza crust (recommended: Boboli)
1 3/4 cups shredded mozzarella and asiago cheese (recommended: Sargento)
1/4 cup shredded Parmesan (recommended: Kraft)
For Salad Topping:
4 cups hearts of romaine, shredded (recommended: Ready Pac)
1 tablespoon lemon juice (recommended: ReaLemon)
1/4 cup Caesar salad dressing (recommended: Wishbone)
1/4 cup shredded Parmesan (recommended: Kraft)
1 cup seasoned croutons (recommended: Marie Callender's)
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.
Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.
Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.
For the topping:
While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.
Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.
INDOOR: Preheat oven to 450 degrees F. Complete step 2 as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, saute chicken strips for 4 to 6 minutes or until cooked through. Remove chicken from pan; place on top of pizza. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and begun to bubble. Complete pizza as directed.
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