Pizza Night! Cheese & Tomato with Romaine Salad
Active Time: 40 minutes / Cook Time: 20-25 minutes / Total Time: 1 hour
Makes 4 servings
- For the crust:
- 1 1/2 cups garbanzo bean flour, sifted
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1 cup shredded mozzarella cheese
- 1 15 oz. can diced tomatoes, drained well
- ¼ cup grated parmesan cheese
- ¼ teaspoon oregano (optional)
- extra virgin olive oil, for serving (optional)
- For the Salad:
- 1/2 cup thinly sliced red onion
- ½ cup red wine OR cider vinegar, divided
- ½ cup water
- ¾ teaspoon fine sea salt, divided
- 6 cups chopped hearts of romaine lettuce
- ½ cup quartered artichoke hearts, rinsed and drained well (reserve remaining for Day 6)
- ¼ cup pine nuts, toasted
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon honey
- ½ teaspoon Dijon mustard 1/2 cup extra virgin olive oil
- Whisk together all of the crust ingredients and let sit while you prepare the toppings. Combine onion, ¼ cup vinegar, water, and ½ teaspoon salt in a small bowl. Let sit until needed.
- To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all-natural parchment paper. * Use your hands to mold the parchment around corners and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 350 F.
- Evenly sprinkle mozzarella cheese on the crust, and top with tomatoes. Sprinkle parmesan over the tomatoes, and if using, add oregano. Bake until cheese is melted and golden brown, about 8 minutes. Drizzle with extra virgin olive oil, if desired.
- While the pizza is baking, make the salad. Add pine nuts to a small skillet and heat over medium-low, shaking the pan occasionally until the pine nuts are lightly browned, about 4 minutes. Watch carefully, as all nuts can burn quickly!
- Drain the onions and toss with lettuce and artichoke hearts. Combine remaining ¼ cup vinegar, ¼ teaspoon salt, black pepper, honey, mustard, and olive oil in a jar with a tightfitting lid or in a small bowl. Shake or whisk until emulsified.
- Remove pizza from oven and let cool just slightly. Cut into 10 pieces.
- Place ¼ of the salad mixture on each of two plates. Sprinkle each with 1 tablespoon pine nuts and drizzle with dressing. Serve with up to 3 pieces of pizza per person.
- Package remaining pizza, pine nuts, and salad in airtight containers for lunch tomorrow. Store the dressing separately, so the salad doesn’t lose its crunch. Refrigerate.
*If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 6 with tongs and a spatula, and then removing the parchment.