ANTONIO'S CESAR SALAD PIZZA - Pizzarecipes.com
INGREDIENTS;
- 3 ANCHOVY FILETS MINCED
- 1/2 CUP GRATED PARMESAN CHEESE
- 1 TEASPOON MINCED GARLIC
- 4 TABLESPOONS OLIVE OIL
- 1 EGG BEATEN
- 1/4 TEASPOON SALT
- 1 TABLESPOON FRESH LEMON JUICE
- 1/4 TEASPOON BLACK PEPPER
- 1 CUP PLUM TOMATOES DICED AND DRAINED
- 3 CUPS WASHED CHOPPED ROMAINE LETTUCE LEAVES
BRUSH A 12" OR 13" PIZZA WITH 2 TABLESPOONS OF THE OLIVE OIL AND LET THE PIZZA RISE FOR 30 MINUTES.
PREHEAT THE OVEN TO 425 DEGREES AND BAKE THE PIZZA FOR ABOUT 8 MINUTES, REMOVE AND POKE SOME FORK HOLES IN THE PIZZA, BUT NOT THROUGH THE PIZZA. BRUSH THE LAST 2 TABLESPOONS OF OLIVE OIL OVER THE PIZZA AND BAKE UNTIL THE BOTTOM HAS TURNED GOLDEN BROWN.
WHILE THE PIZZA IS BAKING COMBINE THE ANCHOVIES, BEATEN EGG, GARLIC, LEMON JUICE, SALT AND THE PEPPER AND MASH AND STIR AND BLEND THESE INGREDIENTS AS ONE. ADD THE PARMESAN CHEESE AND THE PLUM TOMATOES AND CONTINUE BLENDING.
WHEN THE PIZZA IS READY COMBINE THE CHOPPED LETTUCE WITH THE DRESSING AND SPREAD OVER THE PIZZA AND THEN SLICE AND SERVE.
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