hhgreen

Green cooking calls for fresh, healthy ingredients. I stumbled across this innovative recipe that combines two of my favorites: Caesar Salad and pizza. This would be a great idea for Sunday's big game because it's both a make-ahead dish and a do-it-yourself dish.

The original recipe from The Pastry Queen called for homemade crust, but you may substitute premade pizza dough. And if you are very persuasive, you might convince your local pizza shop to sell you some dough―it's worth a try!

 

Makes four 8-inch pizzas

 

Crust (Leslie's shortcut: include the recipe here because it is wonderful, but if you are short on time, buy prepared dough and season per these directions)

1-1/2 cups lukewarm water

2 (1-ounce) packages active dry yeast

2 tablespoons olive oil plus more for brushing crusts

2 teaspoons honey

4 to 5 cups all purpose flour

1 teaspoon sea salt

½ teaspoon crushed red pepper flakes

¼ cup coarse cornmeal

1 cup freshly shredded Parmesan cheese

 

Dressing (Leslie's shortcut: a good bottled Caesar will work fine)

2 cloves garlic, minced

1 anchovy fillet

2 large eggs, beaten

½ cup freshly squeezed lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 cup extra-virgin olive oil

1-1/2 cups freshly grated Parmesan cheese

Salt and freshly ground black pepper

 

1 large head romaine lettuce cut into 1-1/2 inch slices

1 pint organic cherry tomatoes, halved

 

Freshly shaved Parmesan cheese for garnish

 

Combine the water, yeast, olive oil and honey in the bowl of a mixer fitted with a dough hook. Add 3 cups flour, salt and red pepper, mix on low speed. With the machine running, add 1 cup flour and mix about 5 minutes longer, until smooth. Add up to 1 more cup flour to keep the dough from sticking to the bowl. Turn dough out onto a floured surface and knead until smooth and elastic. Place in a large oiled bowl, cover and let rise for 30 to 40 minutes. Generously coat 2 baking sheets with olive oil. Sprinkle the sheets with cornmeal. Preheat the oven to 450° F. 

 

Start here if you are using prepared dough: Divide dough into quarters. Roll into a ball and let rest, covered for another 10 to 15 minutes. Roll out each into an 8-inch circle. Brush each side with olive oil and sprinkle with ¼ Parmesan cheese. Transfer to prepared baking sheets and bake for 10 to 15 minutes until browned and crisp.

 

To make the dressing, process the garlic and anchovy to a paste. Scrape into a medium bowl. Whisk in the eggs, lemon juice, Worcestershire sauce, and mustard, then slowly add the olive oil in a thin, steady stream. Stir in Parmesan and season to taste with salt and pepper.

 

Toss lettuce and tomatoes with the dressing. Top warm crust with salad and garnish with shaved Parmesan.