Tart Flambee, the new version

It’s always a good idea to have an extra ball of pizza dough in the freezer for when the mood strikes you. TFAW love to make our own inventive pizzas.

I am a big fan of the Tart Flambee at Cinema Cafe in NYC — prepared in the traditional way with crème fraîche, leeks and cheese. It’s a pizza… it’s not a pizza… it’s delicious. This concept of a “non-pizza” pizza got me thinking of all the possibilities with that frozen ball of pizza dough.

I would call this a salad pizza, but it’s more than that. It’s A-Tooch’s take on a tart flambee.

Tart Flambee/Salad Pizza (serves 2 very hungry people, or 3 regular people)

Roll your dough out so it is very thin, and stretches about the length of a baking sheet. Brush lightly with olive oil and bake at 450º for about 15 minutes. Pull out from the oven and top with shredded mozzarella cheese. Bake for another 7-9 minutes.

While that’s cooking, prepare your salad. I did a basic cranberry, nut, blue cheese salad with this delicious balsamic reduction I got at Eataly. Drop the salad on top of the pizza and prepare to eat. This would also be a great time to top with some dollops of that crème fraîche if you’re so inclined.

… or to scarf down with a glass of wine.

The best part of this dish is that it’s perfect for dinner, lunch or brunch. It admittedly doesn’t remain a good leftover because of the lettuce.

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One Comment

  1. Elizabeth
    Posted August 24, 2011 at 8:00 AM | Permalink

    Ooh, I love salad-y pizzas

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