Best 6 Mini Caesar Salad Pizzas Recipes

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Indulge in a burst of flavors with our delectable Mini Caesar Salad Pizzas, a delightful appetizer or light meal that combines the classic flavors of Caesar salad with the crispy goodness of pizza. Picture perfectly portioned pizza crusts topped with a creamy Caesar dressing, a medley of crisp romaine lettuce, tangy parmesan cheese, and a sprinkle of savory croutons. Each bite offers a harmonious blend of textures and tastes, leaving you craving more.

This versatile recipe also includes three additional variations to cater to different palates. The BLT Pizza brings together the iconic flavors of bacon, lettuce, and tomato, while the Greek Pizza tantalizes with a vibrant combination of feta cheese, Kalamata olives, and fresh oregano. For a vegetarian delight, the Roasted Vegetable Pizza showcases a colorful array of roasted bell peppers, zucchini, and mushrooms.

These Mini Caesar Salad Pizzas are not only visually appealing but also incredibly easy to make. With step-by-step instructions and a detailed video guide, this recipe is perfect for home cooks of all skill levels. Impress your friends and family with these culinary creations that are sure to be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CAESAR SALAD PIZZA



Caesar Salad Pizza image

Our favorite part of this mash-up is the garlicky-peppery pizza crust which tastes just like the croutons you find in a classic Caesar salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 4 to 6

Number Of Ingredients 19

2/3 cup extra-virgin olive oil, plus more for brushing
6 cloves garlic, finely chopped
Freshly ground black pepper
1 1/3 cups warm water (105 degrees F)
1 tablespoon sugar
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 3/4 cups all-purpose flour, plus more for dusting
Kosher salt
2 large ripe beefsteak tomatoes, each cut in to 6 to 8 thin slices
3/4 cup finely grated Parmesan
Zest and juice of 1 lemon
1 large egg yolk
2 oil-packed anchovies, finely chopped
1 clove garlic, finely grated
1/4 teaspoon honey
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)
A hunk of Parmesan, for topping

Steps:

  • For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
  • Whisk the water and sugar in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
  • Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
  • Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
  • Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes
  • While the pizza is baking, make the Caesar dressing: Whisk together the lemon zest and juice, egg yolk, anchovies, garlic and honey in a large bowl. Slowly whisk in the olive oil, season with 1/4 teaspoon salt and a few grinds of pepper.
  • Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetables peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.

MINI CAESAR SALAD BITES



Mini Caesar Salad Bites image

A simple caesar salad served in individual garlic, buttery and crisp cups. No utensils required for consumption so it's perfect for a party or anywhere else you'd like a lovely, easy, fresh and unique hors d'oeuvre. I came up with this recipe because I wanted to serve a vegetable based appetizer but was tired of the standard veggie platter. I thought of regular salads, but they were too finicky for guests to deal with. (hard to juggle a glass of champagne and eat a salad) I needed something that people could easily pop into their mouths in one or 2 bites. Thus, this recipe was born! :)

Provided by grumblebee

Categories     Vegetable

Time 15m

Yield 45 mini salad cups, 45 serving(s)

Number Of Ingredients 8

45 wonton wrappers
5 tablespoons butter
1/4 teaspoon garlic salt
1 head romaine lettuce, chopped very finely
3/4 cup caesar salad dressing (adjust to taste and consistency)
1/4 cup parmesan cheese, freshly grated
nonstick cooking spray
lemon wedge (optional)

Steps:

  • Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
  • Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
  • Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
  • Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
  • Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
  • Bon Appetit! :).

Nutrition Facts : Calories 60.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 114, Carbohydrate 5.2, Fiber 0.5, Sugar 0.3, Protein 1.3

CHICKEN CAESAR SALAD PIZZA



Chicken Caesar Salad Pizza image

This delectable cold pizza proves that you can eat well even when you're eating healthy. A tube of refrigerated pizza crust is baked, spread with some seasoned cream cheese and topped with nicely dressed salad fixings and moist chicken. -Amber Zurbrugg Alliance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tube (13.8 ounces) refrigerated pizza crust
3/4 pound boneless skinless chicken breasts, cut into strips
2 teaspoons canola oil
1/2 cup fat-free creamy Caesar salad dressing
1/2 cup shredded Parmesan cheese, divided
1 teaspoon salt-free lemon-pepper seasoning
1 garlic clove, minced
1 package (8 ounces) fat-free cream cheese, cubed
4 cups thinly sliced romaine
1/2 cup diced sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. Prick with a fork. Bake at 400° for 11 minutes or until lightly browned. Cool on a wire rack., In a nonstick skillet, cook chicken in oil over medium heat until no longer pink; cool slightly. Meanwhile, in a small bowl, combine the dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream cheese and half of the dressing mixture until well blended., Combine romaine, red pepper and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with romaine mixture, chicken and remaining Parmesan.

Nutrition Facts : Calories 280 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein.

MINI CAESAR SALAD PIZZAS



Mini Caesar Salad Pizzas image

Make and share this Mini Caesar Salad Pizzas recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup parmesan cheese, grated
1/4 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
1 garlic clove
1/2 lemon, juice of
1 canned anchovy fillet
1 lb refrigerated pizza dough
3/4 head romaine lettuce, shredded (about 4 cups)
1 large tomatoes, coarsely chopped

Steps:

  • Preheat a grill to medium-high. Using a food processor, puree the parmesan, 1/4 cup olive oil, garlic, lemon juice and anchovy.
  • Cut the pizza dough into 4 pieces. On a baking sheet, rub the dough with the remaining 1 tablespoon olive oil and press each piece into a 4-by-8-inch rectangle. Place the dough on the grill, cover and cook until browned on one side, 3 to 4 minutes. Turn and grill until cooked through, about 3 minutes.
  • Brush one side of each pizza with the anchovy dressing. Top with the lettuce and tomato; drizzle with the remaining dressing.

Nutrition Facts : Calories 217.7, Fat 19.8, SaturatedFat 3.9, Cholesterol 8.2, Sodium 176.2, Carbohydrate 6.6, Fiber 3, Sugar 2.8, Protein 5.4

CAESAR SALAD PIZZA



Caesar Salad Pizza image

Our favorite part of this mash-up is the garlicky-peppery pizza crust which tastes just like the croutons you find in a classic Caesar salad.

Provided by Food Network Kitchen

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 21

2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional
2/3 cup extra-virgin olive oil, plus more for brushing
6 cloves garlic, finely chopped
Freshly ground black pepper
1 1/3 cups warm water (105 degrees F)
1 tablespoon sugar
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 3/4 cups all-purpose flour, plus more for dusting
Kosher salt
2 large ripe beefsteak tomatoes, each cut into 6 to 8 thin slices
3/4 cup finely grated Parmesan
1/4 teaspoon honey
2 oil-packed anchovies, finely chopped
1 clove garlic, finely grated
Zest and juice of 1 lemon
1 large egg yolk1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)
A hunk of Parmesan, for topping

Steps:

  • For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
  • Whisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
  • Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
  • Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
  • Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes.
  • For the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper.
  • Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.

CHICKEN CAESAR SALAD PIZZA



Chicken Caesar Salad Pizza image

What a delightful twist on pizza!!! Cold, crispy caesar salad, on hot, cheesy pizza! This is soooo good!!!!

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 recipe pizza dough (I use Nonfat Pizza Dough (Bread Machine))
1/4-1/2 cup grated parmesan cheese (the real stuff)
8 ounces monterey jack cheese, grated
16 ounces creamy caesar salad dressing
8 ounces boneless chicken breasts
2 roma tomatoes, diced
3 garlic cloves, minced
4 green onions, sliced
2 heads romaine lettuce, torn into pieces

Steps:

  • Preheat oven to 500º.
  • Cut chicken into chunks and stir fry with 1-2 Tablespoons of dressing.
  • Add one clove garlic to pan and stir.
  • Prepare dough on pizza pan or stone.
  • Brush dough with olive oil.
  • Spread 1/2 cup salad dressing over crust.
  • Top with remaining clove garlic, spread evenly.
  • Sprinkle parmesan over crust to lightly cover.
  • Put 1/2 jack cheese on top.
  • Chop chicken into small pieces and place on top.
  • Top with remaining Jack cheese and more Parmesan, if desired.
  • Bake 10 minutes or until golden brown and bubbly.
  • Meanwhile, Toss tomatoes, lettuce and green onions in large bowl.
  • Mix with additional salad dressing.
  • Serve each pizza slice with a serving of caesar salad on top!
  • NOTE: you can use a Boboli pizza crust if you prefer, just bake according to package instructions.

Nutrition Facts : Calories 1030.6, Fat 91.9, SaturatedFat 24.2, Cholesterol 139.6, Sodium 1854.4, Carbohydrate 17.8, Fiber 8, Sugar 8.5, Protein 36

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your mini Caesar salad pizzas.
  • Don't overcook the pizza crusts. You want them to be crispy, but not hard.
  • Be generous with the Caesar dressing. It's what really makes these pizzas special.
  • Add your favorite toppings. Some popular options include grilled chicken, bacon, and Parmesan cheese.
  • Serve immediately. These pizzas are best when they're hot and fresh out of the oven.

Conclusion:

Mini Caesar salad pizzas are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. So next time you're looking for a fun and unique way to serve pizza, give these mini Caesar salad pizzas a try.

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