Pizza Topped with Green Salad

Pizza Topped with Green Salad
Yields 1
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Dough (Makes 2 12-inch pizzas)
  1. ¼ cup warm (100 – 105F) water
  2. 3 T. olive oil
  3. 1 ¾ t. instant yeast
  4. 3½ cups bread or all purpose flour
  5. 1 cup warm water
  6. 1½ t. salt
Pizza
  1. ½ dough recipe from above
  2. 3 ounces fontina cheese, grated
Green Salad with Lemon Shallot Vinaigrette
  1. ½ large shallot, very finely chopped
  2. 1 T. freshly squeezed lemon juice
  3. ¼ t. Dijon mustard
  4. 2 T. olive oil
  5. pinch salt and pepper
  6. 1½ cups seasonal greens (spinach, kale, chard, or combination)
Dough
  1. Mix ¼ cup water and yeast in large bowl. (Letting it rest at this point for 5 – 10 minutes, until creamy and bubbly, will confirm that your yeast is good, but is not necessary for instant yeast)
  2. Add 1 cup water, olive oil and whisk. Add the flour and salt until it holds together, cover and rest for 20 minutes (allows dough to hydrate before kneading) then knead until elastic and smooth, about 5 minutes.
  3. Lightly oil your bowl, put the dough back in the bowl, turn the dough in the bowl until it is coated all around with oil, cover with plastic wrap (or a Viancin lid) and let rise at room temperature until doubled, 45 to 60 minutes (longer if the room is cold).
  4. Refrigerate the dough for 3 hours or up to 2 days.
  5. When you are ready to bake, bring dough out of refrigerator to allow it to warm up. Place baking stone in oven and preheat to 500 F. Be sure to allow 30 minutes to an hour for the stone to fully heat. Divide dough in half for 12 inch pizzas, or in quarters for 7 to 8 inch pizzas.
Pizza
  1. Dust the top of the dough with flour, dust your work surface with flour, then press down with your fingers, roll with rolling pin or shape and stretch with your hands (knuckles up) until you get a 12 inch circle. Place on parchment. Spread the fontina evenly over the pizza dough, leaving a 1/2 inch border. Bake 7 –9 minutes.
Green Salad with Vinaigrette
  1. In a small bowl, whisk together the shallot, lemon juice and mustard. Whisk in the olive oil and season to taste with salt and pepper. Chop or break the greens, smaller than for a tossed salad, Coat the greens evenly with the vinaigrette. Cover the pizza with the salad, cut and serve immediately.
Adapted from The Art & Soul of Baking by Cindy Mushet
Adapted from The Art & Soul of Baking by Cindy Mushet
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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