Save to Pinterest My roommate came home with a bag of garlic naan one afternoon, and I was staring at leftover rotisserie chicken when inspiration hit. What if Caesar salad wasn't just a side dish but the whole reason you were eating pizza? Twenty minutes later, we were pulling these golden, cheesy rectangles from the oven, and the smell of melted mozzarella mixed with garlicky bread had us both completely hooked. It's become my go-to when I need something impressive but don't want to spend hours in the kitchen.
I made these for friends who were skeptical about the whole fusion concept, and watching them take that first bite, then immediately go quiet before asking for the recipe, was worth every bit of the prep. One friend even started asking what other salads could become pizzas, which became this running joke between us all spring.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Using already-cooked chicken saves you a whole cooking step, and shredding it lets the Caesar dressing coat every piece evenly.
- Caesar dressing (1/4 cup for chicken, 2 tablespoons for lettuce): This is your flavor anchor, so grab something you actually love, whether that's store-bought or homemade.
- Lemon juice (1 tablespoon): A small squeeze keeps the chicken bright and prevents the whole thing from feeling heavy.
- Black pepper (1/2 teaspoon plus more to taste): Don't skip the freshly ground kind, especially for the final garnish.
- Garlic naan breads (4 large): The bread is your base, and garlic naan brings savory depth that regular naan wouldn't give you.
- Shredded mozzarella cheese (1 cup): This is what gets all melty and bubbly, so use real mozzarella if you can.
- Grated Parmesan cheese (1/4 cup): Parmesan adds a sharp, salty note that balances the creamy Caesar flavors.
- Olive oil (1 tablespoon): Just enough to help the naan crisp up around the edges without making things greasy.
- Chopped romaine lettuce (2 cups): This stays fresh and crisp because it goes on after baking, keeping that contrast alive.
Instructions
- Get your oven ready:
- Heat your oven to 425°F and line a baking sheet with parchment paper so cleanup is actually painless. This temperature gets the cheese bubbly while keeping the naan bread soft inside and golden on the edges.
- Dress that chicken:
- Toss your cooked chicken in a bowl with Caesar dressing, lemon juice, and black pepper, making sure every piece gets coated. You want the dressing distributed evenly so each bite tastes rich and seasoned.
- Prep the naan base:
- Arrange your garlic naan breads on that baking sheet and brush each one lightly with olive oil. A light touch here makes all the difference between crispy edges and greasy bread.
- Layer on the chicken:
- Spread the Caesar-dressed chicken evenly across each naan, leaving a tiny bit of room around the edges. This prevents overflow and gives you those slightly crispy edges.
- Cheese time:
- Sprinkle mozzarella and then Parmesan over each pizza, being generous but not burying the chicken underneath. The combination of melted mozzarella and sharp Parmesan creates something magical.
- Bake until bubbly:
- Slide everything into that preheated oven for 10 to 12 minutes until the cheese is melted and bubbly and the naan edges turn golden. Watch it near the end so you catch it at the perfect moment.
- Get the lettuce ready:
- While pizzas are baking, toss your chopped romaine in a separate bowl with the remaining Caesar dressing. This way it's perfectly dressed and still crisp when you need it.
- The final touch:
- Pull the hot pizzas from the oven and immediately pile on the fresh romaine lettuce, then grind extra black pepper over everything. The warmth of the pizza slightly softens the lettuce just enough without making it wilted.
- Slice and serve:
- Let them cool for one minute so you don't burn your mouth, then slice and serve while everything is still warm.
Save to Pinterest There's something wonderful about serving food that makes people pause mid-conversation because they're too busy enjoying it. This pizza does that consistently, which is why I keep coming back to it whenever I want something that feels both comforting and a little bit special.
Why Garlic Naan Works Better Than Regular Dough
Regular pizza dough requires rising time and shaping skills I don't always have on a Tuesday evening. Garlic naan eliminates all that stress while bringing its own flavor to the party, so the bread isn't just a vehicle for toppings but actually tastes like something worth eating on its own. The slight chewiness and natural curves of naan also create these little crispy edges where the cheese caramelizes, which is honestly better than what I get from traditional pizza crust.
The Caesar Salad Pizza Evolution
When you first combine warm, melted cheese with cold, crisp lettuce, the temperature contrast surprised me more than I expected. The Caesar dressing works as a flavor bridge between the cooked toppings and the fresh greens, tying everything together so it doesn't feel like separate components but one cohesive thing. This balance is what separates it from just putting salad on a pizza and calling it fusion.
Ways to Make This Your Own
I've tested variations more times than I'd like to admit, and the beauty of this recipe is how flexible it actually is. You can keep tweaking it based on what's in your fridge or what sounds good that night, which is why I never get tired of making it.
- Crispy bacon bits, red pepper flakes, or a drizzle of hot sauce before baking add layers of flavor that keep things interesting.
- Rotisserie chicken saves time if you're short on prep moments, and it honestly tastes just as good as home-cooked chicken here.
- Go vegetarian by swapping chickpeas for chicken or using grilled halloumi if you want something with more texture and substance.
Save to Pinterest These pizzas have become my secret weapon for impressing people without spending my whole day cooking. There's real joy in serving something that tastes like you spent way more effort than you actually did.
Recipe Questions & Answers
- → Can I make these ahead of time?
Prepare the dressed chicken up to 24 hours in advance. Store it refrigerated in an airtight container. Assemble and bake just before serving for best results—the naan stays crispy and the cheese stays melty.
- → What type of chicken works best?
Leftover grilled chicken breast, rotisserie chicken, or poached chicken all work beautifully. The key is shredding or dicing it into small pieces so it distributes evenly over the naan and gets well-coated in the Caesar dressing.
- → Can I use regular pizza dough instead of naan?
Absolutely. Roll pizza dough into individual rounds about 6-8 inches across. Bake for a few extra minutes since raw dough needs more time to cook through than pre-made naan bread.
- → How do I store leftovers?
Store assembled but unbaked pizzas in the refrigerator for up to 8 hours. Leftover baked pizzas keep for 1-2 days—though the romaine will wilt. For best reheating, skip the lettuce, warm the pizza, then add fresh greens.
- → Can I make these vegetarian?
Replace the chicken with roasted chickpeas, grilled halloumi slices, or marinated tofu. The chickpeas add protein and a nice texture contrast, while halloumi brings salty, cheesy flavor that pairs perfectly with Caesar.