🎼 When salad's on a pizza, you can have pizza anytime. 🎼 Get the recipe for Caesar salad pizza:
All-purpose flour, for dusting½ tsp. kosher salt, plus more to taste2 lemons, 1 seeded and very thinly sliced crosswise, 1 cut into wedges*Flaky salt and freshly ground black pepperPosition racks in the upper and lower thirds of the oven and preheat to 500°F. Place a pizza stone on the bottom rack.
On a lightly floured surface, using a rolling pin, roll and stretch the pizza dough into a 12-inch rectangle or circle , then transfer to a lightly floured pizza peel or sheet of parchment paper. Using a silicone brush, paint the dough with the mustard, then add the garlic and spread evenly over the mustard. Drizzle with 2 tablespoons of the oil and season with the kosher salt. Sprinkle with the parmesan, then scatter with the lemon slices.
Heat the broiler on high. Atop the crust, pile the escarole, then drizzle with the remaining oil and season with kosher salt and black pepper. Slide back onto the stone and broil until the escarole is well-charred, 2–10 minutes. Remove from the oven, drape with the boquerones, and top with flaky salt and more parmesan. Serve immediately, with lemon wedges.
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