If you enjoy doughy pizza and caesar salad, you will LOVE this recipe. We used avocado oil mayo as a base for the dressing and drizzled avocado oil on the crust for moisture and an extra dose of healthy fats. Pizza isn’t typically considered a health food, so the kale caesar salad gives it a little nutritional boost. We’re all about those simple upgrades that don’t sacrifice taste.
Kale Caesar Pizza
- 1 16 ounce package whole grain pizza dough store bought
- 3 tbsp Chosen Foods Avocado Oil Mayo
- 1/4 cup fresh orange juice & zest of 1 orange
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 anchovy filet from a jar, in oil
- 1 small garlic clove
- 1/4 cup Chosen Foods Avocado Oil plus more for drizzling
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup grated parmesan cheese plus extra for garnishing
- 8 oz fresh mozzarella cheese
- 5 cups baby kale leaves
- 1/2 cup cherry tomatoes halved or left whole
Preheat oven to 550°F for at least 30 minutes and place a large baking sheet upside down on the middle rack of your oven.
Meanwhile, make the Caesar dressing: In a blender, combine the mayo, orange zest and orange juice, vinegar, mustard, anchovy, and garlic. With the motor running on medium speed, slowly drizzle in oil until creamy and emulsified. Season with salt and pepper and add in half of the Parmesan cheese. Use a spatula to transfer the dressing to a small bowl and set aside.
Using the back of your hands, stretch the dough into one large 12-inch round and transfer to a parchment lined baking sheet flipped upside down, with the flat side facing up. Use a small amount of semolina or all-purpose flour for dusting and underneath the crust if the dough is too wet to handle.
Drizzle the surface of the pizza dough with avocado oil, scatter the mozzarella cheese around, and season with salt and black pepper. Carefully slide the prepared pizza along with the parchment paper onto the hot pre-heated sheet pan in the oven. (A pre-heated sheet pan is the secret to getting a nice and crispy crust when making pizza without a pizza stone) Bake for 6 to 8 minutes until the rim is golden brown, the cheese is melted, and the bottom of the pizza is crisp. Transfer the pizza to a cutting board while dressing the salad.
In a medium bowl just barely toss some of the dressing with the kale leaves and season with salt and pepper to taste. Just before serving, use tongs to top the pizza with the dressed greens and then scatter over the cherry tomatoes. Sprinkle over the remaining Parmesan cheese and drizzle the crust with avocado oil. Cut into 6 large slices and enjoy immediately.