Chicken Caesar Pita Pizza

Ingredients

• 4 fillet anchovy dry minced rinsed
• 4 servings pepper black freshly ground
• 4 servings meat from a rotisserie chicken leftover
• 1 teaspoon dijon mustard 
• 3 cups fontina shredded
• 2 cloves garlic minced
• 3 dashes hot sauce (recommended: Tabasco)
• 2 tablespoons juice of lemon freshly squeezed
• 0.3 cup olive oil 
• 0.5 cup olive oil extra-virgin
• 8 ounce pita bread white
• 2  roma tomatoes chopped
• 4 cups romaine lettuce shredded
• 0.8 teaspoon salt 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. For the dressing: Put all the ingredients in a bowl and whisk together.
2. For the pita: Preheat the oven to 400 degrees F. Line baking sheets with aluminum foil.
3. Place the pitas on the prepared baking sheets.
4. Brush each pita evenly with olive oil.
5. Bake for 5 minutes. Top each evenly with fontina.
6. Bake until the cheese is melted and the pita is lightly browned, 5 to 7 minutes.
7. In a medium bowl, toss the lettuce with Caesar dressing. Top each pita pizza with desired amount of salad, tomatoes, and chicken.