Chicken Caesar Salad Pizza

Ingredients (raw weights)

• 454 g chicken thigh, boneless skinless, raw
• 12 g garlic, raw
• 50 g egg, whole, raw
• 6 g salt, dry
• 2.3 g black pepper, dry
• 2.3 g paprika, dry
• 3 g italian seasoning, dry
• 50 g parmesan cheese, grated, as sold
• 1.5 g avocado oil spray, as sold
• 41 g mayonnaise, regular, as sold
• 47 g Greek yogurt, plain, nonfat, as sold
• 16 g mustard, as sold
• 22 g apple, raw
• 45 g lemon juice, as sold
• 4 g garlic, raw
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 20 g parmesan cheese, grated, as sold
• 1252 g lettuce, romaine/cos, raw

Steps

1. Preheat oven to 425°F.
2. Add the ground chicken to a food processor with garlic, egg, salt, black pepper, paprika, Italian seasoning and asiago or parmesan cheese. Process really well.
3. Spray a pizza pan or sheet pan with oil. Spread the chicken mixture into a very thin layer of crust — make it as thin as possible. It doesn't need to be a circle, and you can make one large crust or several mini crusts.
4. Bake for 16-20 minutes at 425°F, keeping an eye on it from the 15 minute mark. Remove from the oven.
5. Mix mayo, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, minced garlic, anchovy filets, salt, pepper and shredded parmesan together for the dressing. Taste and adjust. If too thick, thin it out with more lemon juice or a couple tablespoons of water.
6. Chop the romaine, add the dressing and toss well.
7. Top the crust with the salad, more shredded parmesan and fresh cracked pepper. Add any other toppings like chopped bacon, tomato or avocado. Serve.