Salade aux Lardons Pizza
This salad pizza replicates the flavors of a French bistro salad, complete with a shortcut version of lardons (diced bacon that’s been blanched and fried). Here, the bacon is simply sautéed and then baked on the pizza.
3 Tbs. extra-virgin olive oil; more for the baking sheet
Flour for shaping the dough
3/4 lb. pizza dough, at room temperature
1/4 cup Dijon mustard
8 oz. Jarlsberg, grated (2 cups)
6 oz. center-cut bacon, cut into 1-inch pieces (2 cups)
1 medium shallot, halved lengthwise and thinly sliced crosswise
2 cups packed arugula
2 cups packed frisée
1 Tbs. white wine vinegar
Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 475°F.
Lightly oil a large rimmed baking sheet. On a lightly floured surface, shape the dough into a 10x14-inch oval, using your fingers or a rolling pin. If the dough resists, let it rest for a few minutes before continuing. Transfer the dough to the baking sheet. Spread the mustard evenly over the crust, leaving a 1/2-inch border. Top with the cheese and bake until the cheese begins to melt, about 10 minutes.
Meanwhile, cook the bacon in a 12-inch nonstick skillet over medium heat until browned and just starting to crisp, about 5 minutes. With a slotted spoon, sprinkle the bacon evenly over the pizza and continue to bake until the pizza is crisp and browned, about 10 minutes.
In the same skillet used to cook the bacon, cook the shallot in the bacon fat over medium heat until soft, 2 minutes. With a slotted spoon, transfer to a large bowl and add the arugula and frisée. (Discard the fat.)
In a small bowl, whisk the oil, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour the dressing over the greens and shallots and toss well.
Using a wide spatula, transfer the pizza from the baking sheet to a cutting board. Mound the salad on top, cut into squares or wedges, and serve.
For a fresh, summery starter that makes good use of day-old French bread, try Chilled Tomato, Basil, and Bread Soup
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 105
, pp. 26
May 6, 2010