Red chile-white anchovy caesar salad pizza
Indulge in the fiery flavors of red chile and the savory goodness of white anchovies with this unique caesar salad pizza. Perfect for a culinary adventure!
Ingredients:
- 1 (1/110g) package active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
- 1 1/2 teaspoons salt, plus more for sprinkling
- 3 teaspoons olive oil, divided, plus more for brushing dough
- 1 tablespoon ancho chili powder
- White Anchovy Caesar Salad, recipe follows
- 1 head romaine lettuce, chopped
- 1 small red onion, peeled, halved and thinly sliced
- Spicy Caesar Dressing, recipe follows
- 12 white anchovies in brine
- Chopped cilantro leaves, for garnish
- 1 tablespoon prepared mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons pureed canned chipotles
- Few dashes Worcestershire sauce
- Few dashes hot pepper sauce
- 1 lime, juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon capers, drained
- 6 anchovy fillets
- 8 cloves garlic, roasted
- Salt and freshly ground black pepper
- 1 1/4 cups olive oil
Instructions:
- Mix the yeast and 1/4 cup of warm water in a small bowl. Allow it to sit for 5 minutes to activate. Combine 1 3/4 cups of flour and salt in a large bowl. Pour in the yeast mixture, remaining water, and 2 teaspoons of oil, and mix until incorporated. Move the dough to a floured surface and knead until it becomes smooth. Grease a large bowl with the remaining 1 teaspoon of oil, place the dough inside, and turn it around to coat. Cover the bowl and leave it in a warm spot to double in size, approximately for 1 to 1 1/2 hours.
- Heat up the grill to medium-high temperature. Once the dough has doubled in size, cut it in half. Set one half aside for later use or for making Grilled Shrimp and Cilantro Pesto Pizza. Divide the remaining half into 4 pieces and shape them into balls. Flatten each ball into 8-inch circles. Brush oil on one side of each circle, sprinkle with ancho chile powder and salt. Grill both sides until they turn golden brown. Prepare the salad and follow the instructions for assembling as outlined in the salad recipe.
- Combine romaine lettuce and onions in a large bowl. Pour 1/4 cup of dressing and mix well. Divide the lettuce mixture among the pizzas and add anchovies and chopped cilantro on top. Serve promptly.
- Place all the ingredients except for salt, pepper, and oil in a food processor or blender. Blend them together, then season with salt and pepper to your preference. While the processor is running, drizzle in the oil slowly. If the dressing is too thick, add a bit of water until desired consistency is reached.
Summary:
- Calories: 3887 kcal
- Fat: 309 g
- Protein: 62 g
- Carbs: 234 g
- Potassium: 2909 mg
- Magnesium: 250 mg