Pittsburgh Style Raw Pizza
PITTSBURGH-STYLE RAW PIZZA
4 Servings
I was inspired by a visit from Charles Esten (‘Nashville’) to The Chew – he’s from Pittzburgh – so I made this Pittsburgh style pizza with veggies…
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Ingredients:
4 whole grain naan breads
1 tablespoons olive oil
3 cloves garlic (peeled, mashed into paste, divided)
2 teaspoons flaky sea salt (divided)
1 teaspoon red chili flakes (divided)
2 tablespoons fresh oregano (chopped, divided)
Freshly ground black pepper (to taste)
Hash Browns :
1 small russet potato (peeled, grated, squeezed of excess liquid)
1 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
Italian Dressing :
2 cloves garlic (peeled, minced)
1/4 cup red wine vinegar
3 teaspoons dried oregano
1 teaspoon Dijon mustard
1/4 teaspoons dried thyme
1/3 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
Vegetable Salad :
1 cup cauliflower (small thinly shaved)
1/4 cup banana peppers (thinly sliced)
1 carrot (peeled, thinly sliced into rounds)
1 stalk celery (thinly sliced)
1/2 small yellow onion (peeled, thinly shaved)
2 tablespoons pickled jalapenos
1/4 cup pepperoni (rounds thinly sliced into strips)
To Assemble :
1 cup no sugar added marinara sauce (warmed, divided)
1 cup low-fat mozzarella cheese (shredded, divided)
Directions:
For the Naan Bread:
Preheat the oven according to naan package directions.
Evenly brush the naan bread with olive oil, spread with equal amounts of mashed garlic. Evenly sprinkle the flaky salt, red chili flakes and oregano between the naan breads. Place on a baking sheet and bake for the desired package directions until golden and crispy. Remove from the oven and set aside.
For the Hash Browns:
Raise the oven temperature to 425ºF. Place a baking sheet in the oven until hot, about 5-7 minutes. In the meantime, in a medium bowl add the potato and toss with olive oil, salt and pepper. Spread the potato in an even layer on the hot baking sheet and bake until golden brown and crispy, about 12-15 minutes. Remove and set aside.
For the Italian Dressing:
In a medium bowl add the garlic, red wine vinegar, oregano, mustard, thyme and whisk to combine. While whisking, slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper.
For the Vegetable Salad:
In a large bowl add the cauliflower, banana peppers, carrot, celery, onion, pickled jalapeno and pepperoni. Toss to combine. Drizzle the dressing around the outside of the bowl and toss salad lightly to coat.
To Assemble:
Spread warm marinara sauce on top of the naan. Evenly top each naan with 1/4 cup mozzarella cheese, vegetable salad and hash browns and serve!
