salad fingers pizza
March 21, 2010
I woke up from a nap this afternoon craving crunchy romaine lettuce ribs and finely chopped kale. To turn this into dinner, I put my third (and final) frozen pizza in the oven, chopped my romaine and kale, both from my awesome CSA, and set out to make a dressing. I wanted to make something that would taste pizza-ish, so I used olive oil, white balsamic vinegar, and oregano. I added salted mountain capers, chopped olives, and pepper. For protein, I thinly sliced some Parmigiano Reggiano for the top of the pizza, and added tiny cubes of cheddar to the salad.
My best friend Swati always takes me to a restaurant in California when I visit her that serves salad pizza. It is yummy! This is my version…frozen home made pizza and kale salad.
My mom brought a little hen over for dinner to peck at the edge of the pizza. I actually lit it on fire (it is a candle..) later on, and am still not sure if I am okay with burning chickens…
On a side note: if anyone has any tips on making non-chewy frozen pizza dough, please, please let me know. The frozen pizzas are great, but the dough turns out a little chewy. I put the pizza right in the oven, frozen. Maybe I need to let them thaw and rise a little first?
living in the woods and making stuff 
March 22, 2010 at 2:25 am
About the frozen crust…What did you cook it on in the oven?
To get a crisper crust I usually put it on a wire ‘pizza’ pan. A preheated baking stone might also work, but the screen or wire rack works well. Also you could try putting it just on the wire oven rack.
March 22, 2010 at 2:24 pm
Hi Moni!
I have been cooking mine on a cast iron pizza stone, which works really well with fresh pizzas. After reading your comment, I remembered that with frozen pizzas you are often directed to place the pizza directly on the oven rack. This might be to let out extra moisture out of the dough…
Thanks for the suggestions!