Chicken Bake


  • ½ pound bacon
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 pound chicken breast
  • 1 teaspoon Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup freshly grated Parmesan, plus more for sprinkling
  • 1 pound pizza dough
  • ¼ cup Caesar dressing
  • 2 cups mozzarella, plus more for sprinkling (shredded)
  • 2 green onions (thinly sliced)
  • Egg wash
  • 2 tablespoons parsley (chopped)


Preheat oven to 425° F and line a baking sheet with parchment paper.

In a large skillet over medium heat, cook bacon until crispy. Drain on a paper towel-lined plate then chop into small pieces. Wipe skillet clean.

To the same skillet, heat olive oil over medium-high heat. Season both sides of chicken breasts with Italian seasoning, salt and pepper. Add chicken to skillet and cook until golden on both sides, 6-8 minutes. Remove from skillet and let rest for 5 minutes before chopping into small pieces.

Divide pizza dough into two pieces. On a lightly floured surface, roll and stretch pizza dough to about ¼ inch thickness.

Spread half the Caesar dressing onto pizza dough and top with half of each the chicken, bacon, mozzarella, Parmesan, and green onions.

Roll the pizza dough into a large log. Repeat with remaining ingredients.

Transfer logs to the prepared baking sheet. Brush with egg wash and sprinkle with more cheese and Italian seasoning.

Bake until golden and the dough is cooked through, about 25 minutes.

Garnish with parsley, then slice and serve warm.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License