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Detroit style pizza with tahini kale Caesar salad
This pizza has everything. Sweet and thick tomato sauce, creamy tangy brick cheese, buttery and crispy crust.. Serve it with Mary’s creamy dreamy tahini-inspired Caesar salad for the ultimate weekend dinner.
YIELDS
5
TO
6
Ingredients
Tahini Kale Caesar Salad
- 1/4 cup tahini
- 1 lemon, zested and juiced
- 2 garlic cloves, finely minced
- 1 tablespoons dijon mustard
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 2 to 4 tablespoons water
- 1/4 cup parmigiano reggiano, finely grated (optional)
- Kosher salt and black pepper
- 1 head kale, torn and washed
Pizza
- 3 1/4 cups bread flour
- 2 1/4 teaaspoons (1 packet) instant yeast
- 1 teaspoon sugar
- 1 1/2 tespoons kosher salt
- 1 1/2 cups warm water
- 4 tablespoons olive oil, divided
- 2 tablespoons olive oil
- 1 3/4 cups tomato passata or crushed tomatoes
- 2 garlic cloves, thinly sliced
- 1 tablespoon parsley, finely chopped
- 1 teaspoon dry Italian seasoning
- Salt and black pepper
- 350 to 400 g brick mozzarella
- Toppings, optional
Directions
Tahini Kale Caesar Salad
- Whisk together the tahini, lemon zest, lemon juice, minced garlic, Dijon mustard, and red wine vinegar in a large bowl. Add the oil, two tablespoons of water, and the cheese, and season with salt and pepper. Add more water, a tablespoon at a time, to reach a thick and saucy consistency.
- Add the kale and toss well to coat each piece with the dressing evenly. Finish with a bit of extra pepper and parmesan, if desired.
Pizza Dough
- Combine the bread flour, yeast, sugar, and salt in a large bowl. Stir the dry ingredients together, then make a well in the centre; add the water and three tablespoons of olive oil, and, using a wooden spoon, stir for one to two minutes until a stretchy, wet dough forms. Grease a large clean bowl with one tablespoon of olive oil and transfer it into the dough. Lift and stretch the dough onto itself using your hands, bringing the edges into the centre to form a tight-skinned ball. Flip the dough over so that it is seam side down, cover the bowl with plastic wrap or a large dinner plate, and place in a warm spot to rise for one hour or until doubled in size.
Pizza
- Once the dough has doubled, prepare the pizza by greasing a nine-by-13-inch metal baking pan with the oil, punch it down, and turn it into the prepared pan. Stretch the dough into the corners of the pan, cover the dough with a clean kitchen towel or a piece of plastic, and return to the warm spot to rise for another 30 minutes.
- Meanwhile, place your oven rack in the lowest position and heat your oven to 500ºF. Prepare the sauce by combining the tomato passata, garlic, parsley, and Italian seasoning in a bowl and season with salt and pepper. Prepare the cheese by grating half and cutting the rest into one-centimetre cubes.
- When the dough has risen, evenly scatter any toppings you’re using straight onto the crust, followed by the grated cheese, and coat the whole crust, including the very edges. Scatter the cubed mozzarella overtop, again paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a four-by-three grid (you can also spoon the sauce onto the pizza in three long lines – the main thing is that you don’t cover all the cheese or crust with the sauce).
- Bake the pizza for 16 to 18 minutes or until the cheese has melted, is golden brown, and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting it into twelve squares and serving. Serve alongside salad. Enjoy!
