Chicken Caesar Salad
Parmesan garlic sauce over a buttery crisp crust topped with chicken and arugula.
Servings: 4
Ingredients
Parmesan Garlic White Sauce
- 1/3 cup of parmesan, grated
- 1 tablespoon of butter
- 1 tablespoon of all purpose flour
- 2 cloves of garlic, pasted
- 1/8 teaspoon of salt
- a pinch of black pepper
- 2/3 cup of whole milk
Pizza Assembly
- 7.8 ounce of WeWalka bistro thin and crispy pizza dough
- 2 cups of chicken, cooked, shredded
- 4 ounces of mozzarella, finely shredded
- 4 ounces of parmesan, finely shredded
- 2 cups of arugula
- 1/2 cup of parmesan, fine shredded (garnish)
Instructions
- Preheat your oven to 425 degrees
- Make the parmesan garlic white sauce by melting 1 tablespoon of butter in a small saucepan over medium heat
- Once the butter has melted, whisk in 1 tablespoon of all purpose flour and cook for 30 seconds, whisking consistently
- Whisk in 2/3 cup of whole milk and cook, whisking constantly, for 60 seconds or until the sauce begins to thicken a bit
- Add 1/3 cup of grated parmesan and remove the sauce from the heat
- Whisk until the parmesan has been fully incorporated and then set the sauce aside to cool for a few minutes
- Place the pizza dough onto a pizza pan or wide baking sheet
- Spread 1/2-2/3 cup of the parmesan garlic white sauce over the pizza dough
- Sprinkle 4 ounces of mozzarella over the sauce
- Add 2 cups of shredded chicken and 4 ounces of parmesan
- Bake in a 425 degree oven for 14-16 minutes
- Transfer the pizza to a cutting board, top with arugula and additional shredded parmesan and slice into wedges
- Enjoy!