You Need to Make These Caesar-Salad Inspired Pizzas
Siri Barje's new book A Little Something is perfect for summer grazing, filled with recipes for delicious picky bits and light lunches
These light pizzas are loaded with Parmesan, anchovies and chilli.
Serves
4
Ingredients
- 1 large pinsa bread (or other flatbread), around 230g
- 80g grated cheese, e.g. Cheddar
- 3 heads gem lettuce, shredded
- 50g Parmesan, flaked
- 1 tsp gochugaru
- For the caesar dressing
- 100ml mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp Worcestershire sauce
- 2–3 anchovies or
- 1 tbsp anchovy cream
- 2 garlic cloves
- 50g Parmesan
- salt and freshly ground black pepper
Method
Preheat the grill to its highest setting.
For the caesar dressing: in a bowl, stir together the mayonnaise, mustard, vinegar, olive oil and Worcestershire sauce. Mash the anchovies, then add them to the bowl. Grate the garlic straight into the bowl and do the same with the Parmesan. Stir, and season with salt and pepper to taste. Set aside.
Place the pinsa bread on a parchment-lined baking sheet. Scatter the cheese on top and place under the grill until the cheese has melted and turned golden. Remove from the grill and leave to cool.
Taste the dressing again: does it need more of anything?
Place the shredded lettuce leaves in a large bowl, add the dressing and gently toss. Top the pizza with the lettuce and cut into eight pieces. Finish with the Parmesan flakes and gochugaru.
