Recipe - Roys Fresh Salsa

CAESAR DRESSING
6 Anchovy fillets
4 Cloves garlic
2 Egg yolks
2 teaspoon Dijon mustard
1 tablespoon Red wine vinegar
One half Lemon ; Juice of
One half teaspoon Worcestershire sauce
1 ds Tabasco sauce
One half teaspoon Freshly ground pepper
2 tablespoon Grated parmesan cheese
One half cup Extra virgin olive oil
Basic Pizza Dough; (See
recipe, below)
One fourth cup Grated parmesan cheese
1 lg Head romaine lettuce
1 lg Avocado; peeled, pitted, and
cut or sliced up
12 ounce Lump crahmeat; (blue crab or
Dungeness crab)
Gamish:
2 tablespoon Shaved parmesan cheese
1 teaspoon Shichimi

BASIC PIZZA DOUGH
Three fourths teaspoon Active dry yeast; (1/2
package)
1 tablespoon Honey
1 pn Salt
2 cup Flour; (preferably bread
flour, but allpurpose
flour will do) (up to
21/2)
2 tablespoon Olive oil
Three fourths cup Lukewarm water

I prefer my Caesar salads heary, creamy, and chunky rather than dainty and
delicate. The sweetness and richness of crab is perfect for this salad, but
you can substitute other types of seafood for the crab, or omit it
altogether if you wish. The dressing also makes a great dipping sauce for
deepfried calamari.

To prepare the dressing, place the anchovies, garlic, egg yolks, mustard,
vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, and
parmesan cheese in a blender or food processor and pur‚e. With the machine
running, add the oil in a steady stream and blend until the mixture no
longer separates when allowed to stand for several minutes.

Preheat the oven to 450 degrees. To prepare the pizza balls, roll the pizza
dough out into 2 dozen inch balls. Roll them in the grated parmesan cheese
and place on a pizza pan or baking sheet. Bake for about 5 minutes, until
golden brown, and let cool.

Place a mound of whole romaine leaves in the middle of each serving plate
and arrange 6 pizza balls around each salad. Place a slice of avocado
between the pizza balls, and top each avocado slice with about a tablespoon
of crabmeat. Drizzle some of the dressing over the salad, and put the
remainder in a ramekin or small pitcher to serve on the side. To garnish,
sprinkle the shaved parmesan and shichimi over the salad.

Yield: Serves 4

Basic Pizza Dough: Sprinkle the yeast over the water in a bowl, add thc
honey, whisk, and let sit for 5 minutes. Lightly oil the bowl of an
electric mixer and fit the mixer with the dough hook. Put z cups of the
flour and the salt in the bowl, and turn the mixer on at a very low speed.
With the mixer running, slowly pour in the water and yeast mixture.
Continue beating until the dough is well mixed. Increase the mixer peed
slightly and beat in the olive oil. Beat at medium high speed for about 4
to 5 minutes, until the dough looks smooth and satiny and gathers into a
ball. Add more flour if necessary. (Note: the dough can be mixed by hand,
but it is much easier to use a mixer.)

Transfer the dough to a lightly oiled bowl, cover with a damp towel or
plastic wrap, and let rise in warm place for about 45 minutes, or until
doubled in bulk. Place on a lightly floured work surface, and divide into 4
portions. Knead each portion for 1 or 2 minutes and form into balls. Place
on a baking sheet, and cover again with a damp towel or plastic wrap. Allow
the dough to rise for another 15 minutes.

Roll each ball of dough out into a 6 to 7 inch circle, about 1/8 inch
thick sprinkling the dough, the work surface, and the rolling pin with
extra flour to keep them from becoming sticky. Using your fingers, pinch
the dough to create a raised edge all the way around the pizza. Now you're
ready to add the toppings.

Yield: Enough for four 7inch pizzas

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Posted to recipeludigest by LSHW shusky@erols.com on Feb 20, 1998