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FOR THE BISCUIT PIZZA CRUST: Stir flour, baking powder and salt together in medium bowl.
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Add water and cooking oil.
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Stir to form soft ball.
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Knead on lightly floured surface 8 to 10 times.
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Roll out and press in greased 12 inch pizza pan, forming rim around edge.
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NOTE: You can use this crust to make a thin biscuit pizza crust: Reduce flour to 1 1/2 cups.
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Reduce water to 1/2 cup.
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Crust will cook a bit quicker.
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Wheat Biscuit Pizza Crust: Use whole wheat flour for half of all purpose flour called for.
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FOR THE TOPPING: Prepare pizza dough.
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11
Roll out and press in greased 12 inch pizza pan, forming rim around edge.
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12
Place cooking oil and chicken in medium non stick frying pan.
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Sprinkle with salt and pepper.
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Saute for about 5 minutes until chicken is cooked.
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15
Spread first amount of Caesar dressing over crust.
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Sprinkle mozzarella cheese over dressing.
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Scatter chicken over top.
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Bake on bottom rack in 425 F. oven for 13 to 15 minutes, or for 8 minutes if using partially baked crust.
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Take pizza out of oven and spoon on Caesar salad.
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Toss lettuce with second amount of Caesar dressing in large bowl.
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Spoon over top.
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Sprinkle with Parmesan cheese.
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Serve hot.
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Cuts into 8 wedges.
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