weeknight gourmet

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.

 

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