Pizza doesn’t have to be heavy and indulgent! This lighter version is a great way of convincing yourself that pizza can be good for you. After all, it must be okay if there’s a salad on top, right?!
This particular pizza is inspired by the best pizza I ever ate. In a small town in the north of France, I ordered a salade paysanne. It came with bitter greens tossed in a lemony dressing, mixed with fried tomatoes, fried potatoes, pancetta, and a poached egg. I ate a lot of salade paysannes after that, but never found one that was particularly similar (or as good).
My pizza-version leaves out the pancetta, but if you choose to add it (or bacon), put some of the resulting fat in the salad dressing for even more flavor and richness. The bright dressing cuts through fat, so don’t worry about making it too rich! On the other hand, if you are vegetarian, don’t worry about leaving out the extra fat. The egg’s beautifully runny yolk will add extra richness to the salad.
Salad Pizza with Mixed Greens, Garlic Confit, Fried Potato, Fried Tomato, and Poached Egg
- 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
- 1 tablespoon garlic-infused olive oil (divided)
- 1 teaspoon garlic-infused olive oil (divided)
- 1 ½ tablespoons garlic confit paste
- 1 Yukon gold potato
- 3 small roma tomatoes
- 1 egg
- 2 cups mixed greens
- 1 teaspoon champagne vinegar
- pinch of salt
- pepper to taste
Prepare and bake your pizza:
- Preheat the oven to 350 degrees Fahrenheit with your pizza stone inside. Preheat oil to 300 degrees Fahrenheit for frying. Put a small pot of water on the stove over high heat.
- Stretch the dough ball to only 9” to 10” (instead of 11” to 12” as usual) so it’s slightly thicker, and don’t leave a rim around the edges. You’re going for a completely flat, slightly thicker circle.
- Brush the dough with 1 tablespoon of garlic-infused olive oil, then spread the 1 1/2 tablespoons of garlic confit paste over the dough.
- Bake the dough until it just begins to turn golden-brown. It should be lighter than for a typical pizza.
Fry your tomatoes and potatoes:
- As the dough bakes, peel the potato and cut into cubes. Fry the cubes in 300-degree Fahrenheit oil for about 2 minutes or until they just begin to change color. Remove from the oil and drain on paper towels while you raise the oil’s temperature to 350 degrees Fahrenheit.
- Fry the cubes again at 350 degrees this time until golden and tender throughout, about 2 more minutes. Drain on paper towels.
- While the potatoes fry, cut the tomatoes in half (or smaller pieces, if they’re too large). Sprinkle with salt and fry cut-side-down in oil until the cut side caramelizes. Flip and fry for another 45 seconds or so.
Poach your egg and prepare your greens salad:
- Swirl your pot of water into a whirlpool, gently pour the egg into the center, and immediately turn the heat down to low. Leave the egg in the pot for 3 to 4 minutes, until the white is fully set and the yolk is still runny.
- Meanwhile, toss the 2 cups of mixed greens with the 1 teaspoon of champagne vinegar, the remaining 1 teaspoon of garlic-infused olive oil, and a pinch of salt.
Assemble your pizza:
- When the pizza is done, top it with the dressed greens. Arrange the potatoes and tomatoes on top, then remove the poached egg from the hot water and put it on top. Sprinkle the egg with pepper, and enjoy!