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Recipe
Pizza with Parsley and Shaved Parmesan Salad Recipe
Use my Weir Dough for Pizza recipe to make the dough!
| Prep time: 15 Minutes |
Italian
|
| Cook time: 15 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 219 | 81% |
| Total Fat 24.88g | 31% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 304mg | 13% |
| Potassium 40mg | 1% |
| Total Carbs 1.56g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.65g | 0% |
| Protein 10.25g | 16% |
Ingredients Convert Measures
- 2 cloves garlic, minced
- 4 tablespoons extra virgin olive oil
- 3ounces grated mozzarella cheese
- 3 ounces grated Italian fontina cheese
- 2 bunches tender young flat-leaf parsley
- 1 tablespoon lemon juice
- Salt
- 3 ounce chunk Parmigiano Reggiano
- Weir Dough for Pizza
Directions
- Preheat oven to 500 degrees F and place pizza brick on the bottom shelf of oven.
- In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes. Pick the parsley leaves from stems and discard stems.
- For the vinaigrette, in a small bowl, whisk together the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper.
- Divide the dough into 2 round pieces. Do not work the dough too much. Roll and form one piece of dough into a 10 to 11-inch circle, 3/8ths-inch thick. Transfer to a heavily floured pizza peel and brush teh dough to within 1/2-inch of edge with the garlic-infused oil. Sprinkle half of the combined cheeses on top of the oil Transfer the unbaked pizza directly onto a pizza brick and bake until golden and crisp, about 10 to 12 minutes.
- In the meantime, toss the parsley leaves with the vinaigrette. Shave the Parmigiano Reggiano into paper-thin slices. When the pizza is golden and crisp, remove from the oven. Top with half of the parsley salad and Parmigiano Reggiano. Serve immediately. Repeat for second pizza.
