Pepperoni Pizza Caesar Wrap

This is the best of all the worlds – caesar salad + pepperoni pizza all formed into a wrap!

I saw this on TikTok but it was shaped like a quesadilla and I thought it would be better this way like a wrap – I cooked it like a quesadilla or like a skillet pizza. After I let it cool briefly, it gets topped with the caesar salad, then I folded it up like a wrap. It was so good.

Pepperoni Pizza Caesar Wrap
Ingredients: (serves 2)
2 large flour tortillas
1/2 cup tomato sauce
3/4 cup shredded mozzarella
pepperoni
sprinkle of chili flakes and/or Italian seasoning (optional)
1 small head of romaine lettuce
3 tablespoons Caesar dressing
croutons (optional)
1 teaspoon parmesan cheese

Directions:
Preheat a skillet to medium heat and spray with nonstick spray. Warm the tortillas on the pan, topping with sauce then cheese then pepperoni on each.
Remove from the heat when melty and cooked through but not super crisp – it needs to be pliable and mostly soft. Sprinkle with chili flakes and seasoning, if desired.

Let it cool for ~2-3 minutes.
Chop the romaine and toss in the dressing. Season with cracked pepper and parmesan.
Pour the salad onto the centers of the quesadilla pizzas.

Wrap them up by folding the bottom up 1/3 of the way, and then roll/fold the left to right.
Enjoy!

This a nice zing from the pepperoni and cool creaminess from the salad – it has to be cool enough to not immediately wilt the lettuce. I loved this and appreciated it as a use for some small amounts of sauce and cheese! This is an excellent speedy way to have the flavors of pizza or to have salad and pizza on the go!

Hail Caesar, Chicken Caesar Salad Pizza

{originally published in 2012 and updated in 2025}

California Pizza Kitchen introduced me to pizza on a salad and I’ve loved it since my high school days. This pizza was overdue for a refresh – even if it hasn’t been quite as long as it has been since high school!

Chicken Caesar Salad Pizza
Ingredients:

1 pizza dough ball
¼ cup tomato sauce/crushed tomatoes
Caesar Salad (3 tablespoons + 1/4 cup)
1 cup mozzarella shredded
1-2 chicken breast (marinated in Caesar dressing), grilled and sliced
1 heart of romaine
¼ cup Parmesan cheese

Directions:
Preheat pizza oven/oven to 400 degrees.
Stretch pizza dough out onto a floured baking pan or pizza stone and top with tomatoes and a drizzle of caesar dressing. Sprinkle cheese on and chicken.

Cook the pizza until crisp and melty – our pizza oven is 1-2 minutes.
Let sit a minute before slicing.

Chop the lettuce and toss with dressing, parmesan, and pepper.
Top the pizza with salad.
Enjoy!

This is the best of both worlds. Cheesy pizza with juicy chicken and then cool crisp lettuce.

Bfast Pizza with Everything Bagel Crust

Breakfast in any form is the best. We love bacon on pizza so I leaned into the pizza vibe finishing it with hard boiled egg. The crust got brushed with butter and everything bagel seasoning.

The Three Bite Rule - Bfast Pizza with Everything Bagel Crust

Bfast Pizza with Everything Bagel Crust
Ingredients:

pizza dough
~3-4 tablespoons tomato sauc
~1/2 cup crumbled bacon
~1 cup mozzarella
2 tablespoons butter, melted
~3 teaspoons Everything Bagel Seasoning
2 eggs, hard boiled

Directions:
Preheat the pizza oven or pizza stone.
Top the dough with sauce, bacon, and cheese.

The Three Bite Rule - Bfast Pizza with Everything Bagel Crust

Cook through until crust crisps and cheese melts.
While the pizza cooks, melt the butter and then peal and chop the eggs.
Out of the oven, immediately brush with melted butter and sprinkle on the everything bagel seasoning.
Sprinkle on the egg and some salt & pepper.

The Three Bite Rule - Bfast Pizza with Everything Bagel Crust

This was a fun pizza. The eggs aren’t all that attached but I wanted to give them a go. All the flavors are there. A personal pizza with a runny yolk would be good too – we just always have hardboiled eggs around.

Forager Flatbread

This many-cheese flatbread is quick to put together with lots of customization options. It is kind of a brown meal, but, it is so so good. There’s a butter + parmesan + garlic spread, mozzarella, ricotta, mushrooms and honey drizzle. The earthy mushrooms and honey are such a great combo. Mushrooms not your jam? Italian sausage and honey would be a great combo too for a sweet and savory mix!

The Three Bite Rule - Forager Flatbread

Forager Flatbread
Ingredients:
(for 2)
1 pint mushrooms
2 flatbreads (I used naan)
2 tablespoons butter
1 garlic clove, minced
1 teaspoon parmesan
1 teaspoon cream or half & half
1/2 cup shredded mozzarella
2 tablespoons ricotta
1/4 cup fresh mozzarella balls
1-2 teaspoons honey
pinch of oregano

The Three Bite Rule - Forager Flatbread

Directions:
Pan fry the mushrooms in some butter and olive oil to get them a bit caramelized around the edges.
Preheat the oven to 400-degrees.
Mix together the butter, parmesan and minced garlic then stir in just a drizzle of cream, adding more if needed.
Assemble the flatbreads by spreading the butter/garlic sauce onto the naan and a sprinkle of salt and pepper.
Top with shredded mozzarella, dots of ricotta, some mozzarella balls, and mushrooms.

The Three Bite Rule - Forager Flatbread

Cook for 5-10 minutes (10 will be crispy edges, 5 will be warm and soft).

The Three Bite Rule - Forager Flatbread

Drizzle with honey and sprinkle on some oregano.
Enjoy!

The Three Bite Rule - Forager Flatbread

I looooved this. It is quite a brown meal and I almost added arugula. The mix of cheeses and the mushrooms with sweet honey is delightful. I’m the only mushroom eater at home so these were lunch and I was very happy. It reheats fine (top with honey just before serving), but is definitely best fresh.

Pizza Beans

December neeeeds easy dinner ideas, right? Pizza beans are such a hit here – we get the flavors of pizza in a warm and comforting dish. This busy time of year seems ideal for dinners that are easy and minimal cooking required. There are lots of ways to customize these which helps be a crowd pleaser – or to use random leftovers with some pantry basics!

The Three Bite Rule - Pizza Beans

White beans and tomato sauce are the base with all the toppings you love! They’d also be a great option for a pizza spread for a gluten-free or custom dietary options.

Pizza Beans
Ingredients: (for 3-4)

2 cans white beans
1-2 cups tomato sauce
1 tablespoons garlic, minced
1 teaspoon dried oregano
1 teaspoon parmesan
1/2 cup shredded mozzarella
pepperoni

Directions:
Cook the beans, tomato sauce, garlic, and oregano over low heat for ~10 minutes until fully warmed through.

The Three Bite Rule - Pizza Beans

Serve and top while hot.

The Three Bite Rule - Pizza Beans

Top with shredded cheese, pepperoni, and any other toppings.
Enjoy!

The Three Bite Rule - Pizza Beans


Toppings we love: crumbled sausage, chicken, roasted peppers, sauteed onions, chopped arugula, fresh mozzarella, dollop of pesto or alfredo, or whatever you like!

I love this. It is a great use for small amounts of cheese and tiny bits of any topping. It reheats well if packing for lunch or eating separately though beans aren’t always the best when frozen. The beans are filling and provide lots of fiber and iron. The kids love it – probably because it has familiar flavors and easy to chew.

This was a side-step from these Tomato Basil Polenta Bowls

The Three Bite Rule - Tomato Basil Polenta Bowls

Grab your beans and give it a Mexican twist with some roasted tomatoes, salsa, queso, roasted corn, etc – give it a Mediterranean twist with warmed beans mixed with caesar dressing, chicken, spinach, feta, etc. Add to your beans with ricotta and mini meatballs and call it a lasagna bowl! Bean bowls are fun – they just don’t have the same ring as some other names.