Pizza with Chicken Caesar Salad

For the dough: Soak yeast cake in 200 ml (approximately 7 ounces) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the middle. Pour yeast mixture and oil into the well and knead with hands until smooth. Incorporate additional flour or lukewarm water as needed. On a floured surface, knead for about 10 minutes vigorously. Allow dough to rest in a warm, draft-free location for 1 hour.

Preheat the oven to 240°C (approximately 450°F).

For the salad: Rinse the lettuce, spin dry and tear leaves into pieces.

Knead the dough again, then divide it into 4 equal portions and roll out into thin circles. Place on a baking sheet lined with parchment paper. Sprinkle with half of the Parmesan cheese and bake for 10-15 minutes.

For the dressing: Crush garlic through a garlic press. Mix garlic, egg yolks and mustard in a blender. Pour a thin stream of oil into the blender until mixture thickens. Add the freshly grated parmesan cheese and season with salt, pepper and a squeeze of lime juice.

Cut the cooked chicken breast into thin strips.