CAESAR SALAD PIZZA
Our favorite part of this mash-up is the garlicky-peppery pizza crust which tastes just like the croutons you find in a classic Caesar salad.
Provided by Food Network Kitchen
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
- Whisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
- Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
- Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
- Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes.
- For the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper.
- Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.
CAESAR SALAD PIZZA
Our favorite part of this mash-up is the garlicky-peppery pizza crust which tastes just like the croutons you find in a classic Caesar salad.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 to 6
Number Of Ingredients 19
Steps:
- For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
- Whisk the water and sugar in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
- Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
- Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
- Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes
- While the pizza is baking, make the Caesar dressing: Whisk together the lemon zest and juice, egg yolk, anchovies, garlic and honey in a large bowl. Slowly whisk in the olive oil, season with 1/4 teaspoon salt and a few grinds of pepper.
- Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetables peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.
MINI CAESAR SALAD PIZZAS
Make and share this Mini Caesar Salad Pizzas recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high. Using a food processor, puree the parmesan, 1/4 cup olive oil, garlic, lemon juice and anchovy.
- Cut the pizza dough into 4 pieces. On a baking sheet, rub the dough with the remaining 1 tablespoon olive oil and press each piece into a 4-by-8-inch rectangle. Place the dough on the grill, cover and cook until browned on one side, 3 to 4 minutes. Turn and grill until cooked through, about 3 minutes.
- Brush one side of each pizza with the anchovy dressing. Top with the lettuce and tomato; drizzle with the remaining dressing.
Nutrition Facts : Calories 217.7, Fat 19.8, SaturatedFat 3.9, Cholesterol 8.2, Sodium 176.2, Carbohydrate 6.6, Fiber 3, Sugar 2.8, Protein 5.4
MINI CHICKEN-CAESAR SALADS
Make individual salad cups with Old El Paso flour tortillas, then fill them with crunchy, creamy salad for a perfect party kick off.
Provided by Cheri Liefeld
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 16 mini muffin cups with cooking spray. Sprinkle grated Parmesan cheese evenly around side and in bottom of cups.
- On cutting board, cut out 2 (2 1/2-inch) rounds from each tortilla. Push 1 round into each muffin cup to form tortilla cup.
- Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
- Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
GAZPACHO SALAD PIZZA
Yummmmm. This is a wonderful appy or salad when asked to bring a dish (bring veggies on the side). Great for a BBQ or a hot summer night dinner. I make this often in the summer when veggies are garden fresh. This is from my Mastercook collection. Florida Tomato Committee.
Provided by Cookiegirlandi
Categories < 30 Mins
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 241.2, Fat 17.3, SaturatedFat 6.8, Cholesterol 25.1, Sodium 648, Carbohydrate 14.6, Fiber 3.1, Sugar 9.2, Protein 9.2
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