Cobb Salad Pizza
This salad pizza is for the topping-lover in all of us. The crust is so amazing you'll begin stealing someone else's!
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Ingredients
Dough:
- 1 cup warm water, about 120F
- 3 teaspoons active dry yeast
- 1 tablespoon honey or sugar
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza:
- 1 cup pizza sauce
- 1 ½ cups mozzarella
- 4 slices of bacon, cooked and chopped
- 4 hard-boiled eggs, chopped
- ½ cup corn, optional
- ⅓ cup black olives, sliced
- ¼ cup blue cheese crumbles
- 2 cups shredded romaine lettuce, topping after it's cooked
- Olive oil, to drizzle
Instructions
Make the pizza dough:
- In a small bowl, combine warm water, yeast, honey and olive oil. Let it sit for about 10 minutes for the yeast to activate. Once you see about 1-2 inches of foam at the top, the yeast is ready.
- In a large bowl, or the bowl of your stand mixer, add the flour and salt. Mix it well. Slowly add the yeast water and mix it, either with your hands or the paddle attachment, until you can form a “dough” ball.
- Dust your countertop with flour and transfer the dough out of the bowl. With your hands, give it a thorough quick knead. The dough shouldn’t be super sticky or rock hard, it will have a play-dough texture. If the dough is "sticky" dust a little more flour on top and give it a quick knead.
Let the dough rise:
- Rub a large bowl with olive oil then place the dough inside. Give it a turn or two so the dough is also coated with olive oil. Cover with plastic wrap or a clean kitchen towel and place in a warm spot to rise for about 1 to 1 ½ hours.
Prep the oven:
- If using a baking sheet, preheat oven to 375F. If using a pizza stone, preheat the oven to 550F with the pizza stone inside with the rack positioned at the bottom of the oven.
Make the pizzas:
- Transfer the dough out of the bowl onto a floured surface. Knead it a couple of times to compact the dough and form a ball. Using a large knife, divide the dough into two round balls.
- Roll out each dough ball on a floured surface into a 12-inch round base. Transfer the shaped dough on top of a lightly floured baking sheet or pizza paddle if you're using a pizza stone.
- Spread ½ cup pizza sauce on top of the dough, leaving a ½-inch border all the way around. Distribute the cheese over the sauce and load up the toppings, except the shredded lettuce.
Bake:
- On a baking sheet: bake for about 25 minutes, until edges are golden and have risen.
- On a pizza stone: bake for 7-9 minutes, until the edges are golden and have risen.
- Repeat this process with the second pizza.
Serve:
- Remove the cooked pizza from the oven and top it with shredded lettuce and a drizzle of olive oil.
Nutrition
Serving: 1 (¼ pizza) | Calories: 328kcal | Carbohydrates: 42g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 768mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1447IU | Vitamin C: 3mg | Calcium: 219mg | Iron: 3mg
