weeknight gourmet

Category : Pizza

Salade aux Lardons Pizza

Yes, I know…it has been a very long time since I posted.  I was on vacation on the Jersey Shore and then went back to work full time last week so it’s been tough to find time to blog.  I have been cooking but it’s all very simple meals — mostly that don’t require recipes.

But I did spot this recipe in a recent issue of Fine Cooking and just had to make it!  It’s like a delicious salad you would order at a French bistro on top of a pizza crust!  The combo of the Jarlsberg, bacon, and salad greens dressed in a light vinaigrette was just delicious!

The store was out of frisee so instead I bought a “Parisian” bagged salad as well as some baby arugula.  I had a ball of pizza dough from Trader Joe’s.  I only needed half of the dough for the recipe.

Tim and I both loved it — I definitely plan to make it again.

Salade aux Lardons Pizza
Fine Cooking

  • 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 10×14-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.

Grilled Pizza with Eggplant, Green Olives and Provolone


I love pizza but no one loves pizza more than my mom!  We had pizza every Friday night growing up and my mom is always on the hunt for a yummy pizza pie.  So when I knew that she was going to be visiting, I thought that this would be the perfect opportunity to try out pizza on the grill!  I had seen this recipe in August’s Gourmet and thought it looked delicious.

I had some pizza dough from Trader Joe’s in the freezer so I used that.  I am not very good at rolling dough of any sort so my pizza was a little oddly shaped.  I used some Sicilian green olives I had in the fridge, baby eggplant, and grated provolone.

I was terrified that the dough would stick to the grill.  But oiling the dough and the grates made it very easy to get the pizza off the grill.  Tongs and a large spatula are musts just given the awkward shape of the pizza.   The dough cooks up very quickly on the hot grill — really only a couple of minutes are needed!

The eggplant, olives and provolone were a great combo and the garlic oil used on the dough and the eggplant added some nice flavor as well.

Now that I know how easy it is to grill pizza, I’ll be doing this more often!

Eggplant, Green Olive, and Provolone Pizza
Gourmet Magazaine

  • 1 garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
  • 1 pound store-bought pizza dough at room temperature
  • 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
  • 18 pitted green olives, coarsely chopped (1/3 cup)
  • 1/4 cup chopped flat-leaf parsley

Prepare a gas grill for direct-heat cooking over medium heat.

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.