Salad Dressing Pizza Recipes

Steps:

• In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
• Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Steps:

• In a small bowl, combine vinegar, oil, sugar, salt, pepper, oregano and basil. Place the cabbage in a separate large bowl and pour the dressing over. Using clean hands, squeeze and knead the cabbage well to release juices. Do a taste test and adjust the flavor to your preference. Put a heavy bowl on top of the salad and weigh it down. Leave the salad to rest overnight in the refrigerator. I usually make a bigger batch than I have written up here because this cabbage salad makes a marvelous accompaniment to other dishes too. It keeps well for 5 to 6 in the fridge. When the salad starts to smell like an old scouring cloth, it's time to throw it away.

Steps:

• Prepare the Simple Pizza Dough according to recipe.
• Preheat the oven to 500 degrees F.
• On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.
• Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy!
• Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.
• In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.;
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

Steps:

• Spread salad dressing on pizza crust.
• Sprinkle cheese on pizza.
• Top with mushrooms, artichoke hearts, and olives (in that order).
• Crush garlic in press and scatter over pizza.
• Bake according to Boboli crust instructions.

Steps:

• In a small bowl, whisk the vinaigrette ingredients. Chill until serving., In a large salad bowl, combine the spinach, bacon, cheeses, tomatoes, pepper, olives, basil and chives. Just before serving, whisk dressing and drizzle 1 cup over salad; toss to coat. Save remaining dressing for another use.