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Pizza Ensalada
Ingredients
Crust:
2 (6 oz. each) balls favorite pizza dough Flour as needed Cornmeal as needed, if desired 2 tsp. minced garlic 2 tsp. crushed dried rosemary 1 tsp. honey 2 Tbsp. olive oil 1/4 cup/1 oz. fresh grated Parmesan cheese Topping: 2 oz. aged balsamic vinegar 3oz. extra virgin olive oil 1 to 2 tsp. dijon-style mustard 1 tsp. honey 2 cups/2 oz. arugula 2 cups/2 oz. mixed baby greens or spring greens 2 cups/4 oz. Royal Rose™ radicchio, coarsely chopped 1 cup/4 oz. diced avocado OR sliced black olives 1 cup/4 oz. diced tomatoes 3 oz. shaved Parmesan cheese, optional 4 oz. grilled chicken breast strips OR cooked shrimp, optional Methods/steps
Crust:
Heat oven to 475 F. Sprinkle flour on a clean smooth surface and stretch dough using your hand or rolling pin to flatten each ball to 1/2-inch thick circle. Transfer dough to spray-coated or cornmeal-dusted 12-inch pizza pans. Continue stretching, making a slight lip at edges to fit pans. Pizza will be thin. Blend garlic, rosemary, honey, and olive oil; brush over dough. Sprinkle crustes with grated cheese. Score crusts lightly into slices. Bake at 475 F about 8 to 10 minutes, just until crust is browned and crisp. In small bowl, mix together vinegar, olive oil, mustard, and honey for dressing. In large bowl, combine arugula, greens, radicchio, avacado or olives, and tomatoes. Pour dressing over salad; toss to coat. Portion half of salad onto each crust. Top each salad with half the shaved cheese and chicken or shrimp, if desired. Serve immediately.
Reviews
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Holiday celebrations mean different things to different people, but nothing sets the tone for said parties quite like the right combination of food and drink.Read more...
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