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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. 1 Shawnee Mills pizza crust mix
  2. ½ cup panko breadcrumbs
  3. ¼ cup parmesan cheese
  4. 1 clove garlic, minced
  5. 1 tablespoon Braum’s Butter, melted
  6. 1 tablespoon olive oil
  7. 2 grilled chicken breasts, sliced
  8. 1/2 cup shredded Lovera’s Caciocavera Cheese
  9. 2 heaping cups Scissortail Farms Romaine Lettuce
  10. ¼ cup bottled Caesar salad dressing
  1. Make pizza crust according to package directions. Shape into two rectangular flatbreads. Set aside.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://www.miocoalition.com/recipes/caesar-salad-flatbreads/