Caesar salad pizza

Indulge in the delightful fusion of two classics with our Caesar salad pizza. A crispy base topped with creamy dressing and fresh greens for a burst of flavor.

Ingredients:

• 2/3 cup extra-virgin olive oil, plus more for brushing
• 6 cloves garlic, finely chopped
• Freshly ground black pepper
• 1 1/3 cups warm water (105 degrees F)
• 1 tablespoon sugar
• One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
• 3 3/4 cups all-purpose flour, plus more for dusting
• Kosher salt
• 2 large ripe beefsteak tomatoes, each cut in to 6 to 8 thin slices
• 3/4 cup finely grated Parmesan
• Zest and juice of 1 lemon
• 1 large egg yolk
• 2 oil-packed anchovies, finely chopped
• 1 clove garlic, finely grated
• 1/4 teaspoon honey
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)
• A hunk of Parmesan, for topping

Instructions:

1. To prepare the pizza dough: Warm up 1/4 cup of olive oil and minced garlic in a small saucepan over medium-low heat until the garlic becomes tender but not browned, which should take approximately 5 minutes. Mix in 1/2 teaspoon of pepper. Let it cool down a bit.
2. In a bowl, combine water and sugar; sprinkle the yeast on top. Leave it for about 10 minutes until it becomes frothy. Stir in the olive oil and garlic mixture.
3. In a large bowl, whisk together the flour and 2 teaspoons of salt. Create a well in the middle of the flour and pour in the yeast mixture. Slowly mix with a wooden spoon until a rough dough is formed.
4. Transfer the dough onto a lightly floured surface. Knead it until it turns smooth and elastic, around 5 minutes, adding more flour as needed. Shape it into a large ball. Grease a large bowl with olive oil, place the dough inside, and turn it around to coat it. Cover tightly with plastic wrap and let it sit at room temperature until it doubles in size, approximately 1 hour.
5. While waiting for the dough to rise, set the oven rack to the lowest position and preheat to 230 °C. Place a baking sheet on the rack to heat up as the dough rises. (Make sure the baking sheet is the same size or slightly larger than the one where you will shape the dough later.)
6. Once the dough has doubled in size, generously brush a rimmed baking sheet with half of the remaining olive oil. Transfer the dough to the oiled baking sheet and stretch and press it evenly into the pan, ensuring it reaches the edges. Use your fingers to create 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, ensuring each bite includes a piece of tomato. Lightly sprinkle salt over the tomatoes. Place the baking sheet with the dough directly on the preheated baking sheet in the oven (this helps achieve a crispy crust). Bake for 15 minutes. Take out the baking sheets and sprinkle Parmesan over the dough. Continue baking until the dough turns golden brown and the cheese is melted, for about 10 to 15 minutes.
7. While the pizza is baking, prepare the Caesar dressing: Whisk together lemon zest, juice, egg yolk, anchovies, garlic, and honey in a large bowl. Slowly whisk in the olive oil, season with 1/4 teaspoon of salt and a few grinds of pepper.
8. Take the pizza out of the oven and transfer it to a large platter or cutting board. Toss the romaine with the dressing. Season with more salt and pepper if necessary. Top the pizza with the salad. Use a vegetable peeler to create Parmesan ribbons over the salad. Drizzle with olive oil, slice into pieces, and serve.

Summary:

• Calories: 4380 kcal
• Fat: 246 g
• Protein: 119 g
• Carbs: 431 g
• Potassium: 3094 mg
• Magnesium: 315 mg