Preheat the oven to 375°F (190°C).

Season the chicken breasts with kosher salt, black pepper, and garlic powder.

In a spacious skillet, warm the olive oil over medium heat.

Sauté the chicken breasts for 6 to 8 minutes on each side, or until they are thoroughly cooked and no longer pink in the center.

Transfer the chicken to a plate to cool, then shred it into bite-sized pieces once it has cooled down.

On a lightly floured surface, roll out the pizza dough into a large rectangle, about ¼ inch thick.

If the dough is too sticky, add more flour as needed to prevent it from sticking to the surface or rolling pin.

Spread the creamy Caesar dressing over the surface of the dough, leaving a 1-inch border around the edges.

Evenly distribute the shredded chicken, crumbled bacon, and sliced green onions over the dressing.

Sprinkle half of the shredded Italian cheeses and half of the Parmesan cheese over the filling.

Carefully roll up the dough, starting from one long edge, similar to rolling a burrito or jelly roll.

Pinch the seams and the ends to seal the filling inside.

Place the rolled dough on a parchment-lined baking sheet.

Brush the top and sides with the beaten egg to give it a golden crust during baking.

Sprinkle the remaining shredded Italian cheeses and Parmesan cheese over the top.

Place in the preheated oven and bake for 20 to 25 minutes, or until the crust achieves a golden brown color and the cheese is bubbling.

Let the bake sit for a few minutes to cool slightly before slicing into portions.