Food Network: Red Chile-White Anchovy Caesar Salad Pizza

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Red Chile-White Anchovy Caesar Salad Pizza
Recipe courtesy Bobby Flay

Ingredients
1 (1/4 ounce) package active dry yeast (2 1/4
teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and
dredging
1 1/2 teaspoons salt, plus more for sprinkling
3 teaspoons olive oil, divided, plus more for brushing dough
1 tablespoon ancho chili powder
White Anchovy Caesar Salad, recipe follows

Instructions

In a small bowl, whisk together the yeast and 1/4 cup
of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour
in large bowl with the salt. Add the yeast mixture, the remaining water, and 2
teaspoons oil, and stir until combined. Transfer the dough to a floured surface
and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add
the dough and turn to coat. Cover and put in a warm place until doubled in volume,
about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and
set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza.
Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1
side of each circle with oil and then sprinkle with ancho chile powder and salt.
Grill on both sides until golden brown. Make the salad and assemble as directed in
the salad recipe.

White Anchovy Caesar Salad:
1 head romaine lettuce, chopped
1 small red onion, peeled, halved and thinly sliced
Spicy Caesar Dressing, recipe follows
12 white anchovies in brine, coarsely chopped
Chopped cilantro leaves, for garnish

Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to
coat. Mound the lettuce mixture onto each pizza and top with the anchovies and
chopped cilantro. Serve immediately.

Spicy Caesar Dressing:

1 tablespoon prepared mayonnaise
1 tablespoon Dijon mustard
2 teaspoons pureed canned chipotles
Few dashes Worcestershire sauce
Few dashes hot pepper sauce
1 lime, juiced
2 tablespoons red wine vinegar
1 tablespoon capers, drained
6 anchovy fillets
8 cloves garlic, roasted
Salt and freshly ground black pepper
1 1/4 cups olive oil

Put all the ingredients, except the salt, pepper, and oil, in a food processor or

blender. Pulse until blended, and then season with salt and pepper, to taste. With
the motor running, slowly add in the oil. If the dressing is too thick, add a
little water.