Topping recipe

Chicken Caesar

Garlic oil, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Cooked chicken, sliced thin, Romaine hearts, chopped. Scaled for 1 pie.

1 pieNew York14"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1½ Tbsp20 g

Cheese

Low-moisture whole-milk mozzarella

about 5½ oz, grated (1½ cups)160 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

¼ cup, grated20 g

Toppings

Cooked chicken, sliced thin

about ¾ cup120 g

Finishing

Romaine hearts, chopped

about 2 cups60 g

Caesar dressing

2 Tbsp30 g

Croutons, lightly crushed

a small handful15 g

Parmesan, shaved

a few shavings10 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the dough with the garlic oil and cover it with the mozzarella.
BeforeScatter the chicken and dust with the grated cheese.
AfterToss the romaine with the dressing, pile it over the pie and finish with croutons and shaved parmesan.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella160 g

Pecorino Romano or Parmigiano-Reggiano20 g

Cooked chicken, sliced thin120 g

Romaine hearts, chopped60 g

Caesar dressing30 g

Croutons, lightly crushed15 g

Parmesan, shaved10 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

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