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My good friend Shira mentioned that her daughter Nova thought spreading the mustard on the uncooked dough of this pizza was a mistake, just like the time I wore a jumpsuit with huge pockets on the entrance and Nova thought I used to be sporting my pants backwards. However she ate it and thought it was magnificent, similar to oversize patch pockets. I really like that, and I really like piling my pizza excessive with salad and making it really feel more healthy however nonetheless indulgent on the identical time.
Notice: Bake occasions range extensively relying on how your oven is retains warmth; begin checking the crust after 6 minutes and the escarole after 2.
Featured in “The best way to Make a Salad—Mindfully.”
Jess Damuck’s Caesar Salad Pizza
America’s favourite “salad freak” transforms the basic starter into sliceable celebration fare on this recent, 90s-inspired recipe.
Time:
40 minutes
Substances
- 1 lb. store-bought or home made pizza dough, left at room temperature for half-hour
- All-purpose flour, for dusting
- 1 tbsp. Dijon mustard
- 1 tsp. finely grated garlic
- ¼ cups extra-virgin olive oil, divided
- ½ tsp. kosher salt, plus extra to style
- ¼ cups grated parmesan cheese, plus extra for topping
- 2 lemons, 1 seeded and really thinly sliced crosswise, 1 reduce into wedges*
- ½ head escarole, coarsely chopped (2 cups)
- 6 boquerones (white anchovies) or different good-quality anchovies
- Flaky salt and freshly floor black pepper
Directions
- Place racks within the higher and decrease thirds of the oven and preheat to 500°F. Place a pizza stone (or upside-down baking sheet) on the underside rack.
- On a evenly floured floor, utilizing a rolling pin, roll and stretch the pizza dough right into a 12-inch rectangle or circle (no should be exact), then switch to a evenly floured pizza peel or sheet of parchment paper. Utilizing a silicone brush, paint the dough with the mustard, then add the garlic and unfold evenly over the mustard. Drizzle with 2 tablespoons of the oil and season with the kosher salt. Sprinkle with the parmesan, then scatter with the lemon slices. If utilizing a peel, slide the pizza onto the stone (if utilizing parchment, place the dough immediately on high) and bake till the crust is golden and puffy, 7–quarter-hour (see headnote). Take away from the oven. Rigorously transfer the pizza stone to the highest rack.
- Warmth the broiler on excessive. Atop the crust, pile the escarole, then drizzle with the remaining oil and season with kosher salt and black pepper. Slide again onto the stone and broil till the escarole is well-charred, 2–10 minutes. Take away from the oven, drape with the boquerones, and high with flaky salt and extra parmesan. Serve instantly, with lemon wedges.
*Styling Tip: That is fairly mild so far as pizza goes, however serving it with loads of lemon wedges actually brightens it up and makes it—and something in any respect—look much more recent and interesting. Lower lemons or limes in half lengthwise (from tip to tip) after which lengthwise once more into sleeker wedges or width-wise into smaller smiley wanting “Weeble-Wobbles” for a distinct look.
Excerpted from Salad Freak: Recipes to Feed a Wholesome Obsession, by Jess Damuck, revealed by Abrams. Textual content © 2022 by Jess Damuck.
