Caesar salad flatbreads
Ingredients
1 Shawnee Mills pizza crust mix
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese
1 clove garlic, minced
1 tablespoon Braum’s butter, melted
1 tablespoon olive oil
2 grilled chicken breasts, sliced
1/2 cup shredded Lovera’s Caciocavera cheese
2 heaping cups Scissortail Farms romaine lettuce
1/4 cup bottled Caesar salad dressing
Directions
Make pizza crust according to package directions. Shape into two rectangular flatbreads. Set aside. Combine breadcrumbs, parmesan cheese, garlic and melted butter in a small bowl. Spread on a parchment-lined baking sheet. Bake at 375 degrees for 5-8 minutes, stirring and turning once for even browning. Set aside. Preheat the oven to 425 degrees. Place unbaked flatbreads on a sheet pan. Drizzle with olive oil. Bake 5 minutes. Remove from oven, top with grilled chicken and Lovera’s cheese. Bake 5-8 minutes or until cheese is melted and crust is golden brown. Tear lettuce into bite-size pieces. Place in a bowl and toss with dressing. When pizza comes out of the oven, let cool a couple of minutes, then top each flatbread with salad. Sprinkle with toasted breadcrumb mixture.
