Who says pizza needs cheese? With this pizz’alad—a pizza topped with salad—we rely on two whole heads of sweet roasted garlic to add creaminess without cheese and to keep the recipe vegan. One head of garlic is whirled together with white beans to create a spread to top the pizza dough, while the other gets “massaged” into the raw kale salad that crowns this delicious pizza. To save time, roast the garlic ahead. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.
One 12- to 14-inch pizza
Active Time: 1 1/4 hours |
Total Time: 2 1/4 hours
Whole-Grain Pizza Dough
2/3 cup lukewarm water
1 teaspoon instant or RapidRise yeast
1 teaspoon sugar
1 1/4 cups bread flour or all-purpose flour
3/4 cup white whole-wheat flour (see Tips) or all-purpose flour
1/2 teaspoon salt
Topping & Salad
2 heads garlic
4 tablespoons extra-virgin olive oil, divided
1 large red onion, thinly sliced
Pinch of salt
1 15-ounce can white beans, rinsed
4 tablespoons lemon juice, divided
2 tablespoons water
1/2 teaspoon freshly ground pepper
1 tablespoon reduced-sodium soy sauce
8 kale leaves, chopped (about 1 small bunch)
To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
To bake pizza and prepare topping & salad: Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off the heads, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 tablespoon oil and wrap into a package.
Position racks in upper and lower thirds of oven. Place a pizza stone on the lower rack and place the garlic package next to it. Preheat oven to 500°F. Roast the garlic until it’s very soft, 40 to 50 minutes. (It’s OK if the garlic starts roasting as the oven preheats.)
Meanwhile, toss onion in a bowl with 1 tablespoon oil and salt. Spread on a large baking sheet. Place on the upper rack and roast, stirring once halfway through, until golden brown, about 15 minutes. Let the garlic and onion cool while you finish the pizza.
Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
Brush the dough with 1 tablespoon oil. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
Meanwhile, gently squeeze garlic cloves from one head into a food processor (discard skins). Add beans, 2 tablespoons lemon juice, water and pepper; process until smooth.
Gently squeeze cloves from the other head into a large bowl (discard skins). Whisk in soy sauce, the remaining 2 tablespoons lemon juice and 1 tablespoon oil until combined. Add kale and, with clean hands, firmly squeeze the ingredients together until the leaves break down and the volume has been reduced by about half.
When the crust is done, transfer to a large cutting board and let cool for 5 minutes. Spread the bean paste over the pizza. Top with the kale salad and the roasted onions.
Per serving :
13 g Fat;
2 g Sat;
9 g Mono;
0 mg Cholesterol;
64 g Carbohydrates;
14 g Protein;
8 g Fiber;
569 mg Sodium;
629 mg Potassium
Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before rolling out. Refrigerate roasted garlic for up to 3 days.
Tip: Try using white whole-wheat flour in place of all-purpose flour. It’s made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
We made and enjoyed a gluten-free pizza crust using King Arthur Flour’s gluten-free bread mix. To order, visit kingarthurflour.com.