Chicken Caesar Pizza Dough Sandwich
Caesar, chicken, and a pillow-y pizza crust to hold it all together? Sign us up. Here is a high-protein meal with the lightness of a sandwich, starting with our Caesar Chopped Salad Power Kit. It delivers 21 grams of protein with crispy romaine, shredded parmesan, crispy protein crouton crumbles, and creamy whey protein Caesar dressing. We give it an extra protein boost by mixing in rotisserie chicken as well.
Of course, you don’t have a sandwich without bread, and nothing beats freshly baked. But when you don’t have time to make your own dough from scratch, here’s a quick trick: store-bought pizza dough. Just roll it out, brush with olive oil, and pop it in the oven. Before long, you’ve got golden, oven-fresh bread! Perfect for a protein-packed sandwich with the creamy deliciousness of a chicken Caesar salad.
- PREP TIME:
- 10 minutes
- Cook TIME:
- 15–20 minutes
- Total TIME:
- 25–30 minutes
- SERVINGS:
- 2–4
Ingredients
- 1 13–16 oz. ball store-bought pizza dough
- 1 Taylor Farms Protein Caesar Chopped Salad Kit
- 2 cups shredded rotisserie chicken
- Olive oil, for brushing
Directions
- Preheat the oven to 425°F. Stretch or roll the pizza dough into a large oval or rectangle (about 10×12 inches) on a parchment-lined baking sheet. Brush lightly with olive oil.
- Fold the dough in half to create a 10×6-inch half-circle or rectangle. Lightly brush the top with olive oil.
- Bake for 15–20 minutes, or until puffed and golden brown. Let cool for about 5 minutes.
- Meanwhile, prepare the Taylor Farms Protein Caesar Salad Kit, tossing the greens, dressing, Parmesan, and crunchy toppings.
- Mix the shredded rotisserie chicken into the prepared salad.
- When the bread has cooled, gently open the top flap and stuff it with the salad mix.
- Slice into portions and serve immediately while the bread is slightly warm and the salad is crisp.
The Secret Art of Shaping Pizza Dough
Sure, tossing a bunch of dough in the air and somehow having it come out perfectly pizza-shaped looks fun (and a little like magic), but that’s probably best left to the pros. The rest of us are better off sticking with the rolling pin. Unfortunately, even that can be easier said than done. Here are a few pointers to get your sandwich bread just right:
- Let the dough rest — Take the pizza dough out of the fridge and remove it from the wrapper. Let it rest for 30 min on a lightly floured surface.
- Flour, flour, flour — Sprinkle flour on your work surface, the rolling pin, and your hands before handling the dough or trying to roll it. This prevents sticking.
- Roll from the center out to the edges — Work your way clockwise to get a uniform thickness and shape.
- Don’t roll it too thin — You want your bread to fluff up and be sandwich-worthy.
- Get hands-on — Rolling pins make work easy, but they’ll also pop all the air bubbles in the dough. To get an airier, fluffier bread, gently stretch the dough with floured hands.
- Don’t skip the oil — Brushing the inside of the dough with olive oil will prevent the folded sides from sticking. Follow this by brushing the folded top to get a nice golden crust and a touch of flavor. Just don’t go too heavy with the oil!
- Let the bread cool — Resist the call of the oven-fresh bread for at least 5–10 minutes. If the bread is too hot, it will wilt the lettuce.
Enjoy!
