Caesar Salad Flatbreads
Warm evenings on the back porch call for something light, crisp, and fast that still feels like a treat. We bake quick Shawnee Mills pizza dough into golden, rectangular flatbreads, melt shredded Lovera’s Caciocavera over grilled chicken, and crown the warm crust with cool, dressing-tossed Scissortail Farms romaine. Finished with a crunchy sprinkle of buttery, garlic-toasted parmesan panko, it’s a fresh, crowd-pleasing mashup that turns a dinner at home into an event.
Ingredients
- 1 Shawnee Mills pizza crust mix
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon Braum’s Butter, melted
- 1 tablespoon olive oil
- 2 grilled chicken breasts, sliced
- 1/2 cup shredded Lovera’s Caciocavera Cheese
- 2 heaping cups Scissortail Farms Romaine Lettuce
- ¼ cup bottled Caesar salad dressing
- Make pizza crust according to package directions. Shape into two rectangular flatbreads. Set aside.
- Combine breadcrumbs, parmesan cheese, garlic and melted butter in a small bowl. Spread on a parchment-lined baking sheet. Bake at 375 degrees for 5-8 minutes, stirring and turning once for even browning. Set aside.
- Preheat the oven to 425 degrees. Place unbaked flatbreads on a sheet pan. Drizzle with olive oil. Bake 5 minutes. Remove from oven, top with grilled chicken and Lovera’s cheese. Bake 5-8 minutes or until cheese is melted and crust is golden brown.
- Tear lettuce into bite-size pieces. Place in a bowl and toss with dressing. When pizza comes out of the oven, let cool a couple of minutes, then top each flatbread with salad. Sprinkle with toasted breadcrumb mixture.