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My friend Shira said that her daughter Nova thought spreading the mustard on the raw dough of this pizza was a mistake, like the time I wore a jumpsuit with big pockets on the front and Nova thought I was wearing my pants backwards. But she ate it and thought it was magnificent, just like oversize patch pockets. I love that, and I love piling my pizza high with salad and making it feel healthier but still indulgent at the same time.
Note: Bake times vary widely depending on how your oven is retains heat; start checking the crust after 6 minutes and the escarole after 2.
Featured in “How to Make a Salad—Mindfully.”
- 1 lb. store-bought or homemade pizza dough, left at room temperature for 30 minutes
- All-purpose flour, for dusting
- 1 tbsp. Dijon mustard
- 1 tsp. finely grated garlic
- ¼ cups extra-virgin olive oil, divided
- ½ tsp. kosher salt, plus more to taste
- ¼ cups grated parmesan cheese, plus more for topping
- 2 lemons, 1 seeded and very thinly sliced crosswise, 1 cut into wedges*
- ½ head escarole, coarsely chopped (2 cups)
- 6 boquerones (white anchovies) or other good-quality anchovies
- Flaky salt and freshly ground black pepper
*Styling Tip: This is pretty light as far as pizza goes, but serving it with plenty of lemon wedges really brightens it up and makes it—and anything at all—look even more fresh and appealing. Cut lemons or limes in half lengthwise (from tip to tip) and then lengthwise again into sleeker wedges or width-wise into smaller smiley looking “Weeble-Wobbles” for a different look.
Excerpted from Salad Freak: Recipes to Feed a Healthy Obsession, by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck.
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