protein-packed chopped caesar salad pizza
see it in action…
protein-packed chopped caesar salad pizza
4
Ingredients
- 1 cup all-purpose flour, plus more as needed
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup plain Greek yogurt (I use 2% Fage)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 4 ounces low-moisture whole-milk mozzarella cheese, grated (1 cup)
- 1 Caesar salad kit, such as Gotham Greens (my favorite)
- 1 lemon
- freshly-ground black pepper
- shaved Parmesan cheese, for serving (optional)
Instructions
- Heat the oven to 450°F with racks in upper and lower thirds.
- Make the dough: whisk the flour, baking powder, and salt in a medium bowl. Add yogurt and stir with a fork until crumbly.
- Transfer to a work surface and knead with your hands, adding more flour as needed, until it forms a smooth ball (dough should be slightly tacky but not sticky). Cover loosely with plastic wrap; set aside while you make the oil and grate the mozzarella.
- Make the pizza oil: whisk oil, garlic powder, oregano, red pepper flakes, and a pinch each salt and pepper in a small bowl.
- Divide the dough into 4 pieces and use a floured rolling pin to roll into 6-inch rounds. Transfer to a parchment-lined baking sheet. Brush oil onto dough, then top with mozzarella. Bake on the lower rack until the crusts are golden and the cheese is bubbly and browned in spots, 11 to 13 minutes.
- Meanwhile, chop the greens in the salad kit and mix with the dressing and Parmesan. Finely grate a little bit of lemon zest onto each pizza, then top with the salad and the herb crouton crumble (or whatever crunchy element is in your kit). Finish with freshly ground black pepper and big shavings of Parmesan cheese.
Inspired by Katie Lee Biegel.
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