From Paula's Best Dishes Episode: Leftovers
Prep Time: 15 min
Cook Time: 11 min
Creamy Caesar Salad Dressing:
1/2 cup extra-virgin olive oil
4 anchovy fillets, rinsed and patted dry, minced, optional
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
3 dashes hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
3/4 teaspoon salt
1 teaspoon Worcestershire sauce
Freshly ground black pepper
1 (8-ounce) package white pita bread
1/4 cup olive oil
3 cups shredded fontina
4 cups shredded romaine lettuce
2 Roma tomatoes, chopped
For the dressing: Put all the ingredients in a bowl and whisk together.
For the pita: Preheat the oven to 400 degrees F. Line baking sheets with aluminum foil.
Place the pitas on the prepared baking sheets. Brush each pita evenly with olive oil. Bake for 5 minutes. Top each evenly with fontina. Bake until the cheese is melted and the pita is lightly browned, 5 to 7 minutes.
In a medium bowl, toss the lettuce with Caesar dressing. Top each pita pizza with desired amount of salad, tomatoes, and chicken.
Recipe Courtesy of Paula Deen