Red Chile-White Anchovy Caesar Salad Pizza

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

Directions

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.