Drake Hogestyn S Salad Pizza Recipes

HERBAL SALAD PIZZA

Steps:

• For the pizza dough: Place flour in a food processor.
• Combine the salt, honey, olive oil and cold water in a small bowl or measuring cup. Mix well.
• Dissolve the yeast in the 1/4 cup of warm water and let it proof for 10 minutes.
• With the motor running, slowly pour the salt and honey mixture in, then the dissolved yeast. Process until the dough forms a ball on the blade. (If it is sticky, add sprinklings of flour.).
• Transfer the dough to a buttered bowl; let the dough rest covered for 30 minutes.
• Divide the dough into four equal parts. Roll each piece into a smooth tight ball.
• When needed, roll each ball into a circle 1/4" thick.
• Brush with olive oil and season with salt, then bake on a preheated pizza stone in a 500° oven until golden and slightly charred.
• Cut into quarters and top with the salad.
• For the salad: Put the lettuces and basil in a large bowl. Sprinkle with salt, drizzle with olive oil, and then lemon juice.
• Toss gently but thoroughly, and mound neatly on top of each pizza crust. Sprinkle with the togarishi and serve while the crust is still warm.

ITALIAN CHOPPED SALAD PIZZAS

Steps:

• Heat oven to 425º. Lightly brush a cookie sheet with 1 tbsp of oil. Sprinkle with cornmeal if desired.
• In an 8" skillet, cook pancetta over med-high heat until crisp. Drain.
• In a large bowl mix lettuce, chicken, mozzarella, both tomatoes, basil and pancetta.
• Unroll pizza crust dough and cut into 4 rectangles using pizza cutter. Place them on cookie sheet and press each one into an 8x6 oval, folding over edges of dough to form a rim.
• Brush remaining oil over dough ovals, sprinkle evenly with Italian seasoning and asiago cheese. Bake 11-13 or until crust is golden and cheese is melted.
• Pour dressing over salad and toss to mix. Mound about 2 cups of salad onto each crust. If desired, sprinkle with gorgonzola and fresh basil.

GAZPACHO SALAD PIZZA

Steps:

• Preheat oven to 400ºF.
• Use tomatoes held at room temperature until fully ripe.
• Coarsely chop tomatoes (makes about 4-1/2 cups).
• In a large bowl, toss tomatoes, cucumber, green pepper, onion and Italian dressing until well combined.
• Place pizza crust on a baking sheet.
• Sprinkle with Monterey Jack cheese.
• Bake until cheese melts, about 10 minutes.
• Remove from oven and top with tomato mixture.
• Serve immediately.