1 pound pizza dough
Olive oil
6 tablespoons creamy Caesar dressing, divided
2 cooked boneless, skinless chicken breasts (about 1 pound total), cubed
1 cup grape tomatoes, quartered
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 cup chopped romaine lettuce
2 teaspoons lemon juice
Arrange a rack in the middle of the oven and heat to 450°F. Let the pizza dough sit out and come to room temperature while the oven is heating.
Lightly coat an 13x18-inch rimmed baking sheet with oil. Transfer the dough to the baking sheet, then use your fingers to gently press the dough into the corners of the pan.
Spread 5 tablespoons of Caesar dressing over the dough, leaving a 1-inch border. Top evenly with the chicken and tomatoes, followed by the mozzarella and Parmesan cheeses. Bake until the cheese is bubbly and the edges are golden-brown, 16 to 20 minutes.
Let the pizza cool for 1 to 2 minutes. Meanwhile, toss the romaine with the remaining 1 tablespoon Caesar dressing and lemon juice in a small bowl. Top the pizza with the dressed romaine. Cut into slices and serve immediately.
Recipe Notes
- Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days.