Subj : 70s Retro - 14
To   : All
From : Dave Drum
Date : Wed Jan 04 2023 20:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caesar Salad Pizza
 Categories: Breads, Cheese, Greens, Seafood, Vegetables
      Yield: 4 servings
 
      1 lb Store-bought or homemade
           - pizza dough; @ room temp
           For 30 minutes
           A-P flour; for dusting
      1 tb Dijon mustard
      1 ts Fine grated garlic
    1/4 c  Extra-virgin olive oil;
           - divided
    1/2 ts Kosher salt; more to taste
    1/4 c  Grated Parmesan cheese; more
           - for topping
      2    Lemons; 1 seeded & very thin
           - sliced crosswise, 1 in
           - wedges *
    1/2    Head escarole; coarse
           - chopped
      6    Boquerones (white
           - anchovies)
           Flaky salt & fresh ground
           - pepper
 
  Position racks in the upper and lower thirds of the oven
  and set @ 500ºF/260ºC. Place a pizza stone (or upside
  down baking sheet) on the bottom rack.
  
  On a lightly floured surface, using a rolling pin, roll
  and stretch the pizza dough into a 12-inch rectangle or
  circle (no need to be precise), then transfer to a
  lightly floured pizza peel or sheet of parchment paper.
  Using a silicone brush, paint the dough with the
  mustard, then add the garlic and spread 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 using a peel,
  slide the pizza onto the stone (if using parchment,
  place the dough directly on top) and bake until the
  crust is golden and puffy, 7-15 minutes. Remove from the
  oven. Carefully move the pizza stone to the top rack.
  
  Heat the broiler on high. Atop the crust, pile the
  escarole, then drizzle with the remaining oil and season
  with kosher salt and black pepper. Slide back onto the
  stone and broil until the escarole is well-charred, 2-10
  minutes. Remove from the oven, drape with the
  boquerones, and top with flaky salt and more parmesan.
  Serve immediately, with lemon wedges.
  
  * Styling Tip: This is pretty light as far as pizza goes,
  but serving it with plenty of lemon wedges really
  brightens it up and makes it-and anything at all-look
  even more fresh and appealing. Cut lemons or limes in
  half lengthwise (from tip to tip) and then lengthwise
  again into sleeker wedges or width-wise into smaller
  smiley looking "Weeble-Wobbles" for a different look.
  
  By Jess Damuck
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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