Ingredients:
1/3 cup grated parmesan cheese
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic
Juice of 1/2 lemon
1 canned anchovy fillet
1 pound refrigerated pizza dough
3/4 head romaine lettuce, shredded (about 4 cups)
1 large tomato, coarsely chopped
Directions:
Preheat a grill to medium-high. Using a food processor, puree the parmesan, 1/4 cup olive oil, garlic, lemon juice and anchovy.
Cut the pizza dough into 4 pieces. On a baking sheet, rub the dough with the remaining 1 tablespoon olive oil and press each piece into a 4-by-8-inch rectangle. Place the dough on the grill, cover and cook until browned on one side, 3 to 4 minutes. Turn and grill until cooked through, about 3 minutes.
Brush one side of each pizza with the anchovy dressing. Top with the lettuce and tomato; drizzle with the remaining dressing.
Comments:
I skipped the grill part and just baked the crust in the oven. 10 minutes and it was perfect. I also opted for anchovy paste rather than messing with a food processor and a can of fillets. Really, when am I going to use all the other ones in the can if this recipe only needs one? It worked just fine. Adam didn't seem to be bothered by it and even requested seconds. Woo! He did suggest perhaps making it a CHICKEN caesar salad pizza. Interesting thought.
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