Ingredients
4 tbsp. olive oil
2 anchovies
2 quail eggs
1 garlic clove
1 tsp. capers
½ tsp. mustard
1 tsp. lemon juice
1 tbsp. grated parmesan
freshly ground black pepper
salt
for stuffing
1 chicken breast
120g mozzarella
2 tbsp grated parmesan
2-3 Romano salad leaves
salt
freshly ground black pepper
for the pastry
300 g flour
½ tsp. dry yeast
2 tbsp. olive oil
½ tsp. salt
½ tsp. sugar.
Step by step recipe
Step 1
Kneading the dough
Pour 110ml of warm water into a large bowl, add the yeast, salt and sugar and mix together. Add the flour, pour in the olive oil and knead into a soft dough. Roll the dough into a ball, place in a bowl, cover with clingfilm and leave to rise for 1 hour.
Step 2
Making the sauce
Prepare the sauce for the pizza. Pour the olive oil into the glass of an immersion blender, add the quail eggs, anchovies, capers, mustard, lemon juice, salt and pepper and grind into a smooth mass. Add half of the grated parmesan and mix.
Step 3
Cutting the ingredients
Boil the chicken breast in a little salted water, 20 minutes. Remove from the stock, cut into cubes. Dice the mozzarella. Chop the salad leaves with your hands and mix with half the sauce.
Step 4.
Laying the toppings on the pizza
Preheat the oven to 200°C. Line a tray with baking paper. Roll out the dough into a thin layer and transfer to the tray. Brush with the remaining sauce, arrange the chicken and mozzarella slices and bake the pizza for 20 minutes.
Step 5
Transfer the cooked chicken caesar pizza to a wooden board, arrange the lettuce leaves in the sauce on top, sprinkle with the remaining Parmesan and serve at once.