Creamy Parmesan Caesar Salad Pizza

A crunchy and creamy Caesar salad tops a fresh tomato pizza, giving you the best of both worlds.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 servings
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2 tablespoons extra-virgin olive oil

1 1/2 pounds prepared pizza dough, at room temperature

Kosher salt 

2 large ripe beefsteak tomatoes, cut into 6 to 8 thin slices

1/4 cup finely grated Parmesan

2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)

1/2 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing 

1 cup shaved Parmesan ribbons (2 ounces) and 1 tablespoon coarse black pepper, for serving


  1. Preheat the oven to 450 degrees F.
  2. Drizzle 1 tablespoon of the oil in a 10- by 15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10- by 15-inch rectangle.) 
  3. Brush the dough with the remaining 1 tablespoon oil. Sprinkle with salt. Arrange the tomato slices on the dough in a single layer, making sure that each bite will have a piece of tomato. Sprinkle with the Parmesan. Bake the pizza until the crust is golden brown, 25 to 30 minutes. 
  4. Right before serving, toss the romaine with the Creamy Parmesan Caesar Dressing in a large bowl. Season with salt and pepper. Top the pizza with the salad. Sprinkle with Parmesan ribbons and coarse black pepper. Cut into pieces and serve.