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

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.