2 cloves garlic, minced
1 anchovy fillet (optional)
2 large eggs, beaten, or 1/2 c. pasteurized egg product
1/2 c. freshly squeezed lemon juice
2 t. Worcestershire sauce
2 t. Dijon mustard
1 c. extra-virgin olive oil
1 1/2 c. freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 large head romaine lettuce, washed and cut into 1 1/2-inch slices
1 pint organic cherry tomatoes, halved (optional)
Butter and Garlic Croutons (optional)
Freshly shaved Parmesan cheese, for garnish (optional)
Directions: To make the crust: Combine the lukewarm water, yeast, olive oil, and honey in the bowl of a mixer fitted with a dough hook. Add 3 cups of the all-purpose flour, the semolina flour, salt, and crushed red pepper; mix on low speed. With the machine running, add 1 cup of the all-purpose flour to make a soft dough. Mix the dough on low speed about 5 minutes longer, until smooth. Add up to 1 more cup of the all-purpose flour as necessary to keep the dough from sticking to the bowl.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 to 15 turns. Place in a large oiled bowl. Cover and let rest at room temperature for 30 to 40 minutes.
Generously coat 2 baking sheets with olive oil. Sprinkle the sheets with cornmeal. Preheat the oven to 450 degrees F. (If you have a pizza stone, use it instead of the baking sheets, preheating it along with the oven. No need to grease the stone, just sprinkle it with cornmeal just before you bake the pizzas.)
Divide the dough into quarters. Roll each piece into a ball, place the dough balls on a baking sheet, cover with a damp towel, and let rest for 10 to 15 minutes longer. Use immediately, or cover with plastic wrap and refrigerate up to 3 hours.
Using a floured rolling pin, flatten each dough ball into an 8-inch circle. Brush each dough round with olive oil and sprinkle each with 1/4 cup Parmesan cheese. Transfer the crusts onto the prepared baking sheets and bake for 10 to 15 minutes, until browned and crisp.
To Make the Dressing: Place the garlic, anchovy, eggs, lemon juice, Worcestershire sauce and mustard in the bowl of a food processor fitted with a metal blade or in a blender. Process until smooth. With the processor or blender running, add the olive oil through the feed tube or lid opening, if it is the blender, in a thin, steady stream. Pour the dressing into a bowl, stir in the Parmesan cheese, and season to taste with salt and pepper.
To Make the Salad: Toss the lettuce and tomatoes with the dressing. Place a generous amount of salad on top of each warm pizza crust. Garnish with shaved Parmesan cheese, croutons, and dressing. Serve flat like a tostada.
1 lime, halved
5 limes - freshly squeezed
1 lemon - freshly squeezed
1 c. Triple Sec
1 c. white tequila
2 c. ice plus extra for the cocktail shaker
Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with the margarita mix in the blender, shake well, and strain into glasses.