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1
In a small bowl, whisk together the yeast and 1/4 cup of the warm water.
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2
Let sit for 5 minutes to proof.
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3
Place 1 3/4 cups of the flour in large bowl with the salt.
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4
Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined.
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5
Transfer the dough to a floured surface and knead until smooth.
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6
Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat.
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7
Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
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8
Preheat the grill to medium-high.
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9
Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza.
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10
Then divide the half into 4 balls.
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11
Roll each ball into 8-inch circles.
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12
Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt.
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13
Grill on both sides until golden brown.
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14
Make the salad and assemble as directed in the salad recipe.
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15
1 head romaine lettuce, chopped
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16
1 small red onion, peeled, halved and thinly sliced
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17
Spicy Caesar Dressing, recipe follows
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18
12 white anchovies in brine, coarsely chopped
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19
Chopped cilantro leaves, for garnish
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20
Place romaine and onions in a large bowl.
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21
Add 1/4 cup of the dressing and toss to coat.
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22
Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro.
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23
Serve immediately.
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24
1 tablespoon prepared mayonnaise
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25
1 tablespoon Dijon mustard
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26
2 teaspoons pureed canned chipotles
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27
Few dashes Worcestershire sauce
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28
Few dashes hot pepper sauce
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29
1 lime, juiced
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30
2 tablespoons red wine vinegar
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31
1 tablespoon capers, drained
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32
6 anchovy fillets
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33
8 cloves garlic, roasted
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34
Salt and freshly ground black pepper
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35
1 1/4 cups olive oil
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36
Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender.
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37
Pulse until blended, and then season with salt and pepper, to taste.
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38
With the motor running, slowly add in the oil.
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39
If the dressing is too thick, add a little water.
