Red Chile White Anchovy Caesar Salad Pizza Recipes

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

PIZZA WITH ANCHOVIES, RED ONION, AND OREGANO

Steps:

• Place pizza stone or inverted baking sheet on rack in top third of oven.
• Heat oven to 450 degrees.
• Transfer stretched dough to parchment.
• Spread sauce on dough. Scatter garlic, oregano, and chili flakes. Top with anchovies, red onion, and Parmesan. Drizzle witholive oil.
• Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.

CAESAR SALAD WITH RED CHILE DRESSING

Steps:

• For dressing: In a food processor, place anchovies, garlic, Dijon mustard, worcestershire, chili powder, paprika, cider vinegar and lemon juice.
• Process briefly to blend With processor running, slowly dribble in 1 cup of olive oil until blended.
• For salad: Wash and tear the romaine lettuce.
• Place in a large bowl and toss with desired amount of dressing.
• Add croutons and parmesan and toss again.
• Divide among 4 chilled plates.
• Sprinkle with additional parmesan if desired.
• Serve.

CHOPPED CAESAR SALAD PIZZA

Steps:

• Prepare the Simple Pizza Dough according to recipe.
• Preheat the oven to 500 degrees F.
• On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.
• Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy! (See Cook's Note).
• Caesar Salad Dressing:.
• In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.
• Simple Pizza Dough:.
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
• Cook's Note:
• If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.

RADICCHIO CAESAR SALAD

Steps:

• Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
• Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
• Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.