Caesar salad pizza from Salad Freak: Recipes to Feed a Healthy Obsession (page 58) by Jess Damuck

  • flaky salt
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute other anchovies in oil for boquerones anchovies.

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Notes about this recipe

  • Eat Your Books

    Can substitute other anchovies in oil for boquerones anchovies.

  • ethedens on February 08, 2024

    This was a really solid weeknight recipe, but there's a better recipe lurking somewhere in there. Next time we would do paste of garlic, dijon, anchovy, lemon zest, and extra black pepper. And we would also maybe add some red onion with first bake, instead of the lemon. Really pleasantly surprised by the lettuce, though!

  • katmagdunn on January 03, 2024

    I love this recipe; I usually make it with homemade flatbreads (often the River Cottage recipe), and find her technique for getting a pizza crispy in a home oven is a good one. I do tend to simplify her recipes however and swap things in as she really uses full-on California farmers market produce. I use regular romaine thinly sliced, as escarole is hard to find, and instead of boquerones I just use regular anchovies. You definitely need more than a tablespoon of mustard and the lemons only really work if you can do them very fine and you LOVE lemons.

  • Feelingsamtastic on November 14, 2022

    We liked that funky flavors, but the lemon slices were too much, making it difficult to eat and overwhelming the flavor. If made again, would eliminate the whole lemons, and would mash up the anchovies with some lemon zest and spread with the garlic before baking.

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