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Copycat CPK's Tricolore Salad Pizza

Yields 2 10-inch pizzas
Course Main Course
Cuisine Italian
Keyword pizza, vegetarian
Total Time 1 hour 30 minutes
Servings 4
Author Christine Ma

Ingredients

Pizza dough

  • 1 teaspoon active dry yeast (4 grams)
  • 1 teaspoon honey
  • ¾ cup warm water, 100-110 degrees F (187 ml)
  • 2 cups all-purpose flour (296 grams)
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • ½ cup grated Parmesan

Salad

  • 1 garlic clove minced
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • ¼ cup balsamic vinegar
  • ⅓ cup olive oil
  • salt and pepper
  • 4 cups arugula
  • 1 shallot thinly sliced
  • 1 cup cherry tomatoes halved
  • 2 oz shaved Parmesan
  • freshly cracked black pepper

Instructions

  • Combine active dry yeast with honey and warm water in a small bowl. Let sit for 5-10 minutes or until yeast is activated and bubbly.
  • In a separate large bowl, combine flour with salt. Add yeast mixture and oil and mix until the dough comes together. Transfer to a work surface lightly dusted with flour and knead 2-3 minutes or until smooth. Drizzle olive oil in a bowl and transfer the dough to the oiled bowl, turning to coat. Cover the bowl and let proof for 1 hour.
  • Preheat oven to 500 degrees F. Flip a baking sheet upside down and heat in the oven for 10 minutes. Alternatively, preheat a pizza stone.
  • Lightly dust a parchment paper with flour. Divide the dough into two balls. Gently roll out the first portion with your hands into a 10-inch circle. Mix 1 tablespoon water with 1 tablespoon sugar, stirring until the sugar has dissolved. Brush evenly on the crust and sprinkle half of the parmesan cheese on top. Carefully transfer the dough to the preheated baking sheet and bake for 8-10 minutes or until golden brown. Repeat with the remaining dough.
  • Meanwhile, prepare the dressing. Blend garlic with dijon mustard, honey, and balsamic vinegar. Slowly add oil in a steady stream until dressing is thick and well combined. Season with salt and pepper.
  • Toss arugula, thinly sliced shallots, and cherry tomatoes with dressing. Remove crust from oven and top with the salad. Finish with shaved Parmesan and freshly cracked black pepper. Serve.

Notes

You can skip making the pizza dough from scratch and use store-bought pizza instead.
To minimize the sharp shallot flavor, soak the sliced shallots in ice cold water for 10 minutes.