Main Course Recipes : Caesar Chicken Pizza

Makes 4 pizzas, each about 8 inches

Ingredients :

Whole Wheat Pizza Dough (recipe follows)

1/2 cup Caesar Vinaigrette (recipe follows)

1 pound cooked chicken meat, cut into bite-sized cubes

1 tablespoon minced jalapeño chili, or to taste

2 tablespoons fresh lime juice

1 garlic clove, minced

Semolina flour, for rolling out pizzas

2 tablespoons extra-virgin olive oil

1/4 cup sun-dried tomatoes, cut into strips

2 cups shredded mozzarella

2 cups shredded Fontina

2 teaspoons each chopped fresh oregano and thyme leaves

2 tablespoons grated Parmesan

10 ounces romaine lettuce hearts, cut crosswise into strips

Salt

Freshly ground black pepper

1 small block Parmesan

The morning or night before, make the pizza dough.

About 30 minutes ahead, place a pizza stone on the oven's middle rack. Preheat the oven to 500 degrees F. Make the vinaigrette.

In a mixing bowl, toss the chicken with jalapeño to taste, lime juice and garlic. Set aside.

On a semolina-sprinkled work surface, stretch the dough into 8-inch circles. Brush with oil. Divide the tomatoes among the pizzas; then equally distribute cheeses, herbs, chicken and grated Parmesan.

With a pizza peel or rimless baking sheet, transfer a pizza to the stone; repeat with as many more as fit comfortably. Bake until nicely browned, 10 to 12 minutes. Repeat with any remaining pizzas.

Tips : When the pizzas are done, use the peel or baking sheet to transfer them to a cutting board. Toss the lettuce with vinaigrette, seasoning lightly with salt and pepper. Distribute salad over each pizza. Top with Parmesan shavings, cut with a cheese shaver or swivel-bladed peeler.

Using a large knife or pizza wheel, cut each pizza into 6 wedges. Serve immediately.

WHOLE WHEAT PIZZA DOUGH

Makes enough for 4 pizzas

Ingredients :

1 packet yeast

1/4 cup warm water

1 tablespoon honey

3-3/4 cups whole wheat flour

1 cup cool water

1 tablespoon extra-virgin olive oil

Pinch salt

In a small bowl, dissolve the yeast in the warm water. Add the honey and leave until foamy, about 5 minutes.

Put the flour in a food processor with the stainless-steel blade. In a measuring cup, combine the cool water, olive oil and salt. With the motor running, pour in the water-oil and yeast mixtures. Process until a dough ball forms.

Transfer to an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled. Punch down, then knead on a lightly floured surface for 1 minute.

Tips : Divide into 4 portions and, on the floured surface, roll into tight balls. Place on a lightly oiled tray, cover with a damp towel, and refrigerate several hours or overnight.

CAESAR VINAIGRETTE

Makes about 2 cups

Ingredients :

1 egg, at room temperature

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon minced garlic

1/2 teaspoon Worcestershire sauce

1/4 teaspoon red pepper flakes

2 anchovy fillets

Scant 1 cup peanut oil

1/3 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

Salt

Freshly ground black pepper

Break the egg into a food processor fitted with the stainless-steel blade. Add the lemon juice, mustard, garlic, Worcestershire sauce, red pepper and anchovies; pulse until thoroughly blended. With the machine running, slowly drizzle in the oils until a smooth emulsion forms.

Tips : Transfer to a bowl. Stir in the Parmesan and season to taste with salt and pepper. Cover and refrigerate, whisking before use.