Salad pizza with baby greens and herbs

Indulge in a flavor explosion with a delectable salad pizza featuring fresh baby greens and aromatic herbs. Perfect for a light and refreshing meal.

Ingredients:

• 2 cups warm water
• 2 teaspoons active dry yeast
• Pinch of sugar
• 5 to 5 1/2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 cup pure olive oil, plus more for brushing
• 4 garlic cloves, smashed
• 2 rosemary sprigs
• Cornmeal (optional)
• Coarse sea salt
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons red wine vinegar
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 450g mixed baby greens
• 1 1/4 cups mixed herbs, such as basil, mint, chervil, flat-leaf parsley, dill and tarragon leaves
• 4 medium scallions, very thinly sliced
• 170g mild goat cheese, crumbled

Instructions:

1. In a large mixing bowl, mix together 1/2 cup of water with the yeast and sugar and let it sit until it becomes foamy, which takes about 5 minutes. Then add the remaining 1 1/2 cups of water, 5 cups of flour, and kosher salt. Stir until a firm, crumbly dough forms. Transfer the dough onto a lightly floured surface and knead it until it becomes smooth and elastic, which usually takes around 5 minutes; add more flour if needed to prevent sticking. Divide the dough into 6 pieces and shape each piece into a ball. Lightly coat each ball with olive oil and place them on an oiled baking sheet. Cover with plastic wrap and let it rise until it doubles in size, which should take about 1 hour.
2. Meanwhile, in a small saucepan, mix 1 cup of olive oil with garlic and rosemary. Cook over medium heat until the garlic starts to sizzle, approximately 2 minutes. Remove from heat and let it cool down. Remove and discard the garlic and rosemary pieces.
3. Position a pizza stone on the lower shelf in the oven. Preheat the oven to 500°F, ensuring the stone heats up for at least 45 minutes. Alternatively, lightly grease a large baking sheet with olive oil and sprinkle it with cornmeal. Press down on the dough balls, cover with plastic wrap, and let them rest for 15 minutes.
4. On a lightly floured surface, take 1 ball of dough at a time, while keeping the rest covered, and either stretch or roll it out into an 8-inch circle. Transfer the dough circle onto a lightly floured pizza peel. Lightly brush it with garlic-infused oil and sprinkle with sea salt. Slide the circle onto the stone and bake for 5 to 6 minutes until it turns golden. If using the baking sheet, transfer 2 circles to the sheet and bake for 10 minutes until golden. Remove the baking sheet from the oven and bake the flatbreads directly on the oven rack for an additional 2 minutes. Move the flatbreads to a cooling rack and repeat with the remaining dough.
5. In a large bowl, mix the lemon juice with mustard and vinegar. Incorporate the olive oil and season with salt and pepper. Add the baby greens, herbs, and scallions, tossing to ensure they are coated. Pile the salad onto the flatbreads, sprinkle with goat cheese, and then serve.

Summary:

• Calories: 4356 kcal
• Fat: 224 g
• Protein: 72 g
• Carbs: 510 g
• Potassium: 896 mg
• Magnesium: 166 mg