Chicken Caesar Pizza with Our Buddies at Earthbound Farm Organic

Makes:  2 pizzas

Ingredients for Pizza Dough:

• 3/4 cup lukewarm water
• 1 tablespoon sugar
• 1 packet of fast-acting active dry yeast (2¼ teaspoons)
• 2 cups Bob’s Red Mill all purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil, plus more for coating the bowl

Ingredients for Pizza:

• 1 boneless skinless chicken breast
• 1 cup mayonnaise
• 1 teaspoon anchovy paste
• 1 lemon, zest and juice
• 2 ounce grated parmigiano reggiano
• 2 Earthbound Farm Organic Romaine hearts, cut into thin ribbons 
• 1 pizza dough recipe, below
• block parmigiano reggiano, to garnish
• extra virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste

Procedure for Pizza Dough:

1. In a small bowl, stir together the warm water and sugar until the sugar has dissolved.
2. Stir in the yeast and allow it to sit for 3 minutes, until it starts to get a foamy appearance.
3. In a large bowl, whisk together flour and salt and make a well in the center.
4. Pour the yeast mixture into the center of the well along with the tablespoon of olive oil. Using a wooden spoon stir everything together until a rough dough forms.
5. Turn the dough out onto a lightly floured surface and knead until a smooth ball has formed.
6. Place the dough back in the large bowl with a light drizzle of olive oil and cover with a damp towel. Set aside to rise for 15 - 20 minutes. 

1. Heat a grill pan over medium-high heat.
2. Slice the chicken breast evenly through the side to create two equal pieces. Season the tops of the pieces with salt and pepper and drizzle with a little olive oil.
3. Place the chicken breasts, seasoned side down, on the heated grill pan and cook for 5 - 6 minutes. Season the other side with salt and pepper before flipping and cooking for an additional 5 minutes, or until cooked through.  Remove to a plate to rest.
4. While the chicken is cooking, make the dressing. To a medium bowl, whisk together the mayonnaise, anchovy paste, lemon zest, and juice, and 2 ounces of grated parmigiano. Drizzle in olive oil, about 2 - 3 tablespoons,  until desired consistency is reached and season with salt and pepper to taste.
5. Take the rested pizza dough and divide into 2 portions. On a lightly floured surface, roll the dough out to the size of the grill pan, about an 8 inch diameter.
6. Drizzle a bit of olive oil over the top of the dough and brush evenly over the surface. Place the dough, oil-side down, onto the heated grill. Brush the other side evenly with olive oil. 
7. After the dough has cooked for 2 - 3 minutes and is puffed and cooked through, using tongs, flip the dough over to cook on the other side for an additional 2 minutes, or until cooked through.
8. Remove to a cutting board while you cook the remaining dough using the same method.
9. Prepare all of the toppings for the pizzas by first slicing the chicken into strips. Add some of the dressing to a large bowl along with the chopped romaine hearts. Toss everything together until evenly coated and season to taste with salt and freshly ground black pepper.
10. Spread an even layer of caesar dressing over the tops of the cooked pizza doughs.
11. Top with the dressed romaine and sliced chicken breasts. Finish by shaving ribbons of parmigiano over the tops of the pizzas.