Pizza Today - June 2024 - 32

The type of base will determine how
heavy the toppings can be and whether
your customers will eat it with a knife
and fork or simply folded around the
salad.
* The cheese or sauce. I tend to
like a light layer of cheese baked onto
my crust for a salad pizza, but you could
also add in a marinara or pesto to meld
with the salad. Things to think about
are if you want this component to really
stick out or simply act as a vehicle for
the salad to sit on. You can use a bold
cheese that complements the other
flavors or a mellow one to blend in.
* The greens. So many to choose
from! The basics are always great, like
arugula, spinach, kale or butter lettuce.
If you want to go outside the traditional
box there are options, such as stinging
nettles, dandelion or beet greens, frisée
or ridicchio and purslane. You also can
exclude the greens completely and make
another vegetable the main ingredient.
* The jewels. These are the fruits,
veggies, nuts, seeds and herbs that round
out the salad and give it lots of texture
and, of course, flavor. The addition of
fresh herbs can go a long way. Chives
are one of my favorites for turning an
ordinary salad into a flavor bomb. You
can also do fresh oregano or basil.
* Finishers. If your pizza doesn't
have a super strong cheese or sauce on
its base, it's nice to finish it with a memorable
cheese or really nice extra virgin
or infused olive oil. A bold vinaigrette is
also in this category and can carry the
entire pizza. This will be the first thing
to hit your taste buds so go for quality
over quantity.
The fun part of putting salad on pizza
is that there are no boundaries. You can
take something as basic as Caesar salad
and spin it into a decadent pie using
spicy fried chicken pieces, house Caesar
dressing and finishing with smashed
sourdough croutons. Sound too
complex? A classic cheese slice can be
made into something new by throwing
on a simple arugula, fresh lemon juice,
32 / PIZZATODAY.COM / JUNE 2024
extra virgin olive oil and sea salt salad. It
cuts through the grease and adds a nice
bite.
As much as I would like to joke that
salad on pizza is not true pizza, the fact
that it draws attention to vegetables as
the star of the dish makes me want to
love it. I'm all for a pepperoni slice every
day, but I don't think everyone gives
veggies enough credit as pizza toppings
apart from on a supreme pizza. Yes,
olives, mushrooms and bell peppers are
great. But have you tried fresh roasted
chilies and Brussels sprouts? They are
next level.
If you don't use a ton of greens on
your pizzas already, salad pizza is also
a great way to start cross utilizing different
ingredients. In my shop, I use
spinach in a salad as well as on multiple
pies. The same goes for kale and arugula.
Kale is great both baked onto the pizza
or put on post oven, just remember to
massage those greens if it isn't being
cooked on.
A few salad pizza combinations
to get you excited and your
creative juices flowing:
* Kale Caesar with Italian white
anchovies and Parmesan crisps.
* Watermelon radish, walnuts, strawberries
and arugula with a poppy seed
vinaigrette.
* Tomato salad with fresh oregano,
garlic and burrata.
* Summer squash marinated in
gremolata with stracciatella and toasted
pumpkin seeds.
Salad pizza is a great item to try out
on any summer menu. It's the perfect
way to showcase the abundance of produce,
get creative and nudge everyone to
eat their greens. Just remember to keep
it balanced, include some herbs and finish
it on a high note.
Summer Squash Salad Pizza
For this pizza, I marinated raw squash
in gremolata to give it a burst of flavor.
Don't be afraid to add a few more fresh
herbs or an extra clove or two of garlic
to really draw attention. This part of the
dish should be in your face bold with
the stracciatella to smooth everything
out and the pumpkin seeds to add a
little extra crunch.
1 yellow summer squash (thinly sliced/
shaved, about 250 grams)
1 zucchini (thinly sliced/shaved, about
250 grams)
55 grams (1 bunch) parsley (chopped)
12 grams (2 cloves) garlic (minced)
125 grams extra virgin olive oil
60 grams lemon juice
2 grams (1 T) lemon zest
7 grams salt (plus more to taste)
75 grams Stracciatella
25 grams pumpkin seeds
450 gram dough ball
200 grams shredded mozzarella
semolina/flour
Photo by Josh Keown
Combine parsley, garlic, olive oil,
lemon juice, lemon zest and salt in a
large bowl. Add thinly sliced squash
and zucchini and mix until each piece is
coated. Let sit for an hour or up to 24.
Push out dough ball into 16-inch
round. Top with shredded mozzarella.
Bake at 625 F for 7 minutes or until
cooked to your liking.
Take out and cut into 6 slices. Top
with squash and gremolata mixture.
Evenly distribute stracciatella and
pumpkin seeds.
Eat and enjoy!
AUDREY KELLY owns Audrey Jane's
Pizza Garage in Boulder, Colorado.
http://www.PIZZATODAY.COM

Pizza Today - June 2024

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Pizza Today - June 2024 - Cover1
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