Salade Aux Lardons Pizza

Salade aux Lardons Pizza is a delicious fusion of French and Italian flavors, combining the elements of a traditional French Salade aux Lardons (bacon salad) with the classic pizza concept.

Salade aux Lardons Pizza starts with a thin and crispy pizza crust, typically shaped into an oval or rectangular shape. The crust is topped with a layer of tangy Dijon mustard, which adds a zesty kick to the overall flavor profile. Generous amounts of grated Jarlsberg cheese are then sprinkled over the mustard, providing a creamy and nutty element to the pizza.

Next comes the star ingredient of the pizza – the lardons. Lardons are small, crisp cubes of bacon that are cooked until browned and slightly crispy. These flavorful and smoky lardons are spread evenly over the pizza, adding a rich and savory element to every bite.

While the pizza bakes in the oven, a fresh salad is prepared. Thinly sliced shallots are cooked in the rendered bacon fat until softened and then combined with a mixture of arugula and frisée, creating a vibrant and refreshing salad base. The greens are tossed with a simple dressing made with extra-virgin olive oil, white-wine vinegar, salt, and pepper, enhancing the flavors and providing a light and tangy dressing for the salad.

Once the pizza is golden brown and the cheese is melted, it is carefully transferred to a cutting board. The dressed salad is then mounded on top of the pizza, creating a beautiful and appetizing presentation. The pizza is typically cut into squares or wedges, allowing each serving to include a delightful combination of crispy crust, melted cheese, savory bacon, and fresh salad.

Salade aux Lardons Pizza is a delightful combination of textures and flavors, with the crispiness of the bacon, creaminess of the cheese, tanginess of the mustard, and freshness of the salad. It offers a unique and satisfying twist on traditional pizza, bringing together the best of both French and Italian cuisines. Enjoy this flavorful and creative pizza as a main course or as a delightful appetizer.

SERVES: 4

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil (plus more for the baking sheet)
• Flour (for shaping the dough)
• 3/4 pound pizza dough, at room temperature
• 1/4 cup Dijon mustard
• 8 ounces Jarlsberg cheese, grated (2 cups)
• 6 ounces center-cut bacon, cut into 1-inch pieces (2 cups)
• 1 medium shallot, halved lengthwise and thinly sliced crosswise
• 2 cups packed arugula
• 2 cups packed frisée
• 1 tablespoon white-wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Position a rack in the center of the oven and preheat the oven to 475°F.
2. Lightly oil a large rimmed baking sheet. On a lightly floured surface, shape the pizza dough into a 10×14-inch oval using your fingers or a rolling pin. If the dough is resistant, let it rest for a few minutes before continuing. Transfer the shaped dough to the baking sheet.
3. Spread the Dijon mustard evenly over the pizza crust, leaving a 1/2-inch border. Top the mustard with grated Jarlsberg cheese. Bake the pizza in the preheated oven until the cheese starts to melt, about 10 minutes.
4. While the pizza is baking, cook the bacon in a 12-inch nonstick skillet over medium heat until it is browned and just starting to crisp, which should take about 5 minutes. Use a slotted spoon to sprinkle the cooked bacon evenly over the pizza.
5. Continue baking the pizza until it becomes crisp and browned, approximately 10 minutes more.
6. In the same skillet used for cooking the bacon, cook the shallot in the bacon fat over medium heat until it becomes soft, which takes about 2 minutes. Transfer the cooked shallots to a large bowl and add the arugula and frisée. Discard the excess bacon fat.
7. In a small bowl, whisk together the extra-virgin olive oil, white-wine vinegar, kosher salt, and freshly ground black pepper to make the dressing. Pour the dressing over the greens and shallots in the bowl, and toss well to coat.
8. Using a wide spatula, transfer the baked pizza from the baking sheet to a cutting board. Mound the dressed salad on top of the pizza. Cut the pizza into squares or wedges, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 590 CALORIES | 27G PROTEIN | 49GCARB | 33G TOTAL FAT | 12GSAT FAT |
  10GMONO FAT | 2G POLY FAT | 50MGCHOL | 1,710MGSODIUM | 2G FIBER

NOTE:

• This salad pizza replicates the flavors of a French bistro salad, complete with a shortcut version of lardons (diced bacon that’s been blanched and fried). Here, the bacon is simply sautéed and then baked on the pizza.