So, if you follow the link to the original recipe, you will see I changed it a bit. Biggest change, was that I cooked it the way I cook pizza, and not for 20 minutes at a lower temperature. Also I changed the frisée to mixed salad greens. (because I don't care much for it, it is pricey and they didn't have it at publix) I also tweaked the amounts a bit. I increased the dough by 1/4 lb and used less mustard than they recommended for the 3/4 lb pizza. I also added a pinch of the mustard to the dressing but still had about 1.5 tsp. left that I didn't use. Oh and I used garden variety Swiss cheese instead of Jarlsberg. My husband was looking at me like I was crazy while I was making this, but he had to admit that the smell of bacon cooking and then shallots was pretty wonderful. I thought the 1/4 cup mustard called for was a bit excessive, but I measured out that amount and then spread it on the dough from there. I used more of that than I thought I would in order to achieve a thin even layer, but didn't use all of it. I thought I would like this, but man it was good! Even my husband, who doubted me I might add, loved it. He thought it would be too mustardy, but it was fine. My only word of advice, if you are not going to eat the entire pizza in one sitting, don't mix up and top all the salad components. We had 2 pieces left over, and we didn't want to throw out the salad on top because of the shallots, but we weren't picking them out, Even if we were to eat it cold, the salad will be wilted, and I can't imagine that salad will be good reheated. So, keep that in mind if you aren't eating it all.
Salade Aux Lardons Pizza
3 Tbs. extra-virgin olive oil
Flour for shaping the dough
1 Lb pizza dough at room temperature
1/4 Cup Dijon mustard (you will most likely not need all of it)
8 Oz Swiss grated (2 cups)
6 Oz thick center-cut bacon cut into 1/4"-inch pieces (2 cups)
2 medium shallot halved lengthwise and thinly sliced crosswise
2 Cup packed arugula
2 Cup packed baby salad greens
1 Tbs. white wine vinegar
Kosher salt and freshly ground black pepper
Put the rack on the bottom level of your oven, add a pizza stone and preheat oven to 500 degrees.
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, transfer bacon to a paper towel lined paper plate.
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. (Discard the fat.)
Roll out the dough to an even thickness and the proper size for your stone. (that was 18" for me)
Take the pizza stone out of the oven (carefully unless you like getting burned;) and put the dough on top of the hot stone. Carefully (the stone is hot for gosh sakes) reshape the dough to a neat circle.
Spread the mustard evenly over the crust, leaving a 1/2-inch border. You will most likely have about a half a tablespoon more than you will need. You are going for a thin even layer. Top with the cheese and bacon and bake 6 minutes. (or until crust is done and cheese melted)
To the bowl with the shallots, add the arugula and greens. 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. Transfer the pizza from the pizza stone to a cutting board. Let sit 5 minutes. Mound the salad on top, cut into squares or wedges, and serve.
|Before the salad topping|
|After the topping|