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Chicken Caesar Pita Pizza

By Paula Deen


Difficulty: Easy

Prep time: 15 min

Cook time: 11 minutes

Servings: 4



  • 1/2 cup plus 1/4 cup extra virgin olive oil
  • 4 rinsed and patted dry, minced, optional anchovy fillets
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves minced garlic
  • 3 dashes Tabasco) hot sauce (recommended
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 8-ounce package white pita bread
  • 1/4 cup olive oil
  • 3 cups shredded fontina
  • 4 cups shredded romaine lettuce
  • 2 chopped roma tomatoes
  • leftover chicken


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.