Red Chile-White Anchovy Caesar Salad Pizza (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (1/4 ounce) 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 |
Directions:
1. In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
2. Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe.
3. White Anchovy Caesar Salad:
4. 1 head romaine lettuce, chopped
5. 1 small red onion, peeled, halved and thinly sliced
6. Spicy Caesar Dressing, recipe follows
7. 12 white anchovies in brine, coarsely chopped
8. Chopped cilantro leaves, for garnish
9. Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately.
10. Spicy Caesar Dressing:
11. 1 tablespoon prepared mayonnaise
12. 1 tablespoon Dijon mustard
13. 2 teaspoons pureed canned chipotles
14. Few dashes Worcestershire sauce
15. Few dashes hot pepper sauce
16. 1 lime, juiced
17. 2 tablespoons red wine vinegar
18. 1 tablespoon capers, drained
19. 6 anchovy fillets
20. 8 cloves garlic, roasted
21. Salt and freshly ground black pepper
22. 1 1/4 cups olive oil
23. Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water.
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