Herbal Salad Pizza

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons olive oil
• 3/4 cup cold water
• 1 (1/4 ounce) packet fresh yeast
• 1/4 cup warm water
• 4 cups boston lettuce, washed, dried, cut into 1-inch -wide chiffonade
• 4 cups wild arugula, washed and dried
• 2 cups basil leaves
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• kosher salt
• japanese shichimi-togarashi

Recipe

• 1 for the pizza dough: place flour in a food processor.
• 2 combine the salt, honey, olive oil and cold water in a small bowl or measuring cup. mix well.
• 3 dissolve the yeast in the 1/4 cup of warm water and let it proof for 10 minutes.
• 4 with the motor running, slowly pour the salt and honey mixture in, then the dissolved yeast. process until the dough forms a ball on the blade. (if it is sticky, add sprinklings of flour.).
• 5 transfer the dough to a buttered bowl; let the dough rest covered for 30 minutes.
• 6 divide the dough into four equal parts. roll each piece into a smooth tight ball.
• 7 when needed, roll each ball into a circle 1/4" thick.
• 8 brush with olive oil and season with salt, then bake on a preheated pizza stone in a 500° oven until golden and slightly charred.
• 9 cut into quarters and top with the salad.
• 10 for the salad: put the lettuces and basil in a large bowl. sprinkle with salt, drizzle with olive oil, and then lemon juice.
• 11 toss gently but thoroughly, and mound neatly on top of each pizza crust. sprinkle with the togarishi and serve while the crust is still warm.