You will need: Fireclay bricks / Celtic bowl
Working hours: 50 minutes
Baking time: ca. 10 minutes

Preheating: approx. 30 minutes
Top heat: approx. 280-300°C

In the BOBBY:
Preheating: approx. 10 minutes
Top heat: approx. 200-250°C

Ingredients
(for 4 bowls)

For the pizza dough:
(24-72 hours before)

4 pizza dough pieces
See recipe: Pizza New York Style

For the croutons:

• 2 tbsp olive oil
• (stale) white bread, diced
• 1 clove of garlic, finely chopped
• Salt

For the Caesar salad:

• 1 large romaine lettuce
• ½ bunch parsley, finely chopped
• 4 hard-boiled eggs, quartered
• 12 cherry tomatoes, halved
• freshly grated Parmesan cheese
• 4 chicken breast fillets
• 12 bacon strips

For the dressing:

• 150 g yogurt
• 100 g mayonnaise
• 20 g Parmesan, freshly grated
• 2 cloves of garlic, finely chopped
• 2 tsp medium hot mustard
• 3 anchovy fillets in oil, finely chopped
• 1-2 tbsp lemon juice
• ½ tsp Worcester sauce
• Salt, pepper

In addition:

• Semola for the work surface
• Olive oil

Heat the Merklinger to approx. 280-300°C (BOBBY 200-250°C).

For the croutons:
After about 10 minutes, when the smoking phase is complete, heat the Celtic bowl directly on the firebricks.
Heat the olive oil and fry the bread cubes with the garlic until crispy on all sides. Season with a little salt, remove from the oven and set aside.

Continue to heat the Merklinger to approx. 280-300°C (BOBBY: approx. 200-250°C).

For the pizza dough bowl:
Place a stainless steel bowl (Ø 22-25 cm) upside down on the work surface and brush with olive oil.

Spread the semola on the work surface. Pick up a pizza dough piece with a dough scraper and turn it in the semola.
Roll out evenly thin and round with a rolling pin or shape with your hands.

Place the dough over the prepared dish. Bake in the hot Merklinger, convex side up, for approx. 10 minutes until crispy.
Remove the stainless steel bowl with the baked bowl from the Merklinger.

Carefully remove the pastry shell from the bowl and leave to cool on a wire rack. Bake three more bowls from the remaining dough pieces.

For the dressing:

Place all the ingredients in a bowl and mix with a whisk. Season to taste with salt and pepper.

For the Caesar salad:
Heat the Celtic dish in the hot Merklinger. Season the chicken breast fillets with salt and pepper and fry with the bacon strips on the hot ceramic.

Wash the romaine lettuce, spin dry, cut into bite-sized pieces and place in a bowl.
Pour the dressing and parsley over the salad and mix well.
To serve, divide between the pizza dough bowls.

Slice the chicken breast fillets and add to the salad with the crispy fried bacon slices.

Add the eggs, tomatoes and croutons and grate a generous portion of Parmesan over the top before serving.