Drake Hogestyns Salad Pizza Recipes

Steps:

• Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
• Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
• Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
• Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
• Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
• Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 375 degrees F. Line a roasting pan with foil.
• Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
• Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.

Steps:

• Preheat the oven to 475 degrees F. Spray 2 baking sheets with cooking spray. Finely grate the parmesan and thinly slice the mozzarella.
• Cut the pizza dough into 4 pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 by 11 inches; place 2 rectangles on each baking sheet.
• Brush the dough with 1 tablespoon of the olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper.
• Bake until the cheese is melted and the dough is browned, about 12 minutes.
• While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad. Serve immediately.

Steps:

• Heat oven to 425º. Lightly brush a cookie sheet with 1 tbsp of oil. Sprinkle with cornmeal if desired.
• In an 8" skillet, cook pancetta over med-high heat until crisp. Drain.
• In a large bowl mix lettuce, chicken, mozzarella, both tomatoes, basil and pancetta.
• Unroll pizza crust dough and cut into 4 rectangles using pizza cutter. Place them on cookie sheet and press each one into an 8x6 oval, folding over edges of dough to form a rim.
• Brush remaining oil over dough ovals, sprinkle evenly with Italian seasoning and asiago cheese. Bake 11-13 or until crust is golden and cheese is melted.
• Pour dressing over salad and toss to mix. Mound about 2 cups of salad onto each crust. If desired, sprinkle with gorgonzola and fresh basil.

Steps:

• Preheat oven to 400ºF.
• Use tomatoes held at room temperature until fully ripe.
• Coarsely chop tomatoes (makes about 4-1/2 cups).
• In a large bowl, toss tomatoes, cucumber, green pepper, onion and Italian dressing until well combined.
• Place pizza crust on a baking sheet.
• Sprinkle with Monterey Jack cheese.
• Bake until cheese melts, about 10 minutes.
• Remove from oven and top with tomato mixture.
• Serve immediately.

Steps:

• Lightly coat inside of pizza crust with salad dressing.
• Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat.
• Spread spinach dip over crust.
• Slice chicken into bite sized pieces and spread evenly over pizza.
• Add red pepper, cucumber, and tomatoes.
• Sprinkle with feta.
• Slice into thin wedges.
• May be made several hours ahead and stored in refrigerator.

Steps:

• For the pizza dough: Place flour in a food processor.
• Combine the salt, honey, olive oil and cold water in a small bowl or measuring cup. Mix well.
• Dissolve the yeast in the 1/4 cup of warm water and let it proof for 10 minutes.
• With the motor running, slowly pour the salt and honey mixture in, then the dissolved yeast. Process until the dough forms a ball on the blade. (If it is sticky, add sprinklings of flour.).
• Transfer the dough to a buttered bowl; let the dough rest covered for 30 minutes.
• Divide the dough into four equal parts. Roll each piece into a smooth tight ball.
• When needed, roll each ball into a circle 1/4" thick.
• Brush with olive oil and season with salt, then bake on a preheated pizza stone in a 500° oven until golden and slightly charred.
• Cut into quarters and top with the salad.
• For the salad: Put the lettuces and basil in a large bowl. Sprinkle with salt, drizzle with olive oil, and then lemon juice.
• Toss gently but thoroughly, and mound neatly on top of each pizza crust. Sprinkle with the togarishi and serve while the crust is still warm.