Pioneer Woman Chicken Caesar Salad Pizza

Directions

• Heat the baking sheets: About 30 minutes before baking, place an upside-down rimmed baking sheet on a rack in the upper third of the oven and preheat to 500°F. Top a second upside-down baking sheet with a 14-inch piece of parchment, then brush it lightly with olive oil and dust with flour.
• Blend the dressing: Combine 3 tablespoons lemon juice, 3 tablespoons dijon mustard, 4 teaspoons balsamic vinegar and 2 teaspoons Worcestershire sauce in a food processor or blender. Add 4 anchovy fillets and 3 garlic cloves, blend on low for several seconds, then scrape down the sides.
• Emulsify the dressing: With the motor running, drizzle in 3/4 cup olive oil in a steady stream, then scrape down the sides again. Add 1/2 cup grated parmesan, 1/2 teaspoon pepper and 1/4 teaspoon salt, and blend until combined.
• Shape the first crust: Divide the 1 pound of pizza dough in half. On a floured surface, stretch one piece into a 10-inch round and move it to the parchment-topped baking sheet.
• Season the dough: Brush the dough with olive oil and sprinkle with 2 tablespoons grated parmesan and 1/4 teaspoon each salt and pepper. That seasoning is what makes the crust taste like a big crouton.
• Bake the crusts: Use the parchment-covered baking sheet as a peel to slide the dough and parchment onto the hot baking sheet in the oven. Bake for 8 to 10 minutes until the crust is browned and the cheese is melted, then repeat with the second piece of dough.
• Toss the salad: Toss the chopped romaine, 2 cups chopped chicken, 1/2 cup shaved parmesan and 1/2 cup of the dressing in a large bowl. Everything should be coated evenly before it goes on the crusts.
• Top and serve: Drizzle 1/4 cup dressing over each crust, then mound the salad on top. Finish with more shaved parmesan and a little extra dressing, and serve right away so the crust stays crisp.