The team behind the award-winning Montreal pizza joint Elena wrote Salad Pizza Wine, which delivers recipes for all of life’s good things, with 115+ fresh, delicious and easy-to-recreate takes on modern Italian dishes. More than a collection of recipes, Salad Pizza Wine shares Elena’s passion for natural wines too—the wine part of Salad Pizza Wine—as well as their goofs and thoughts on living a fuller life. Out now, Salad Pizza Wine encourages you to choose your own adventure—both in the kitchen and in life.
We are sharing three delicious recipes for Salad Pizza Wine. It’s another great cookbook to pick up as a Father’s Day gift or for a treat for yourself.
We all know that the margherita is the benchmark when it comes to pizza. What you may not know about us is that when we first opened the restaurant, we were so clueless about what we were doing (and clearly overwhelmed) that when our friend Kyle ordered a margherita, we brought him a margarita cocktail instead. It wasn’t even on the menu. It’s embarrassing to admit, but thankfully we’ve gotten a lot better at taking orders and making pizza since that first night. This is a great margherita.
MAKES 1 ( 1 0 – INCH ) PIZZA ALL SEASONS
1 ball Neapolitan Pizza Dough (p. 69 or 70)
¼ cup canned crushed tomatoes 1 ball (2½ oz/75 g or about
½ cup) buffalo mozzarella
1 tbsp extra virgin olive oil + more to finish
6–8 leaves fresh basil
before you can start building your pizza: Follow the instruc- tions in the Stretching and Baking section (p. 73) to position the rack and preheat the oven, temper the dough, set up your pizza station, stretch the dough, and transfer it onto the pizza peel. Once those steps are complete, you’re ready to build your pizza.
sauce the pizza: Dollop the crushed tomatoes in the center of the pizza and, with the back of a spoon, gently spread the sauce in a circular outward motion, leaving 1½ inches of uncovered dough around the edges for the crust. Be careful not to apply too much pressure to avoid damaging the dough.
top the pizza: Break up the mozzarella with your hands and spread it evenly over the sauce. Drizzle the pizza with 1 tbsp olive oil.
bake and rest the pizza: Follow the directions in the Stretching and Baking section (p. 73).
Finish the pizza and serve: Drizzle the pizza with more olive oil, transfer to a cutting board or pizza pan, cut and top with a few fresh basil leaves.
This is the salad equivalent of getting catfished. All the ingredients come together to trick your brain into thinking you’re eating a delicious Caesar salad, but there’s no mayonnaise and no anchovies anywhere in the recipe. The only thing it has in common with a Caesar are the croutons and the cheese (which we really couldn’t live without). Hail, Caesar!
SERVES 4 – 6 SPRING + SUMMER
Tahini Caesar dressing (Makes 2 cups)
12 cloves garlic, divided
3 tbsp + 1/3 cup extra virgin olive oil, divided
1/3 cup tahini
2 tbsp cold water
1/3 cup red wine vinegar
¾ tsp Dijon mustard
¾ tsp kosher salt 2/3 cup canola oil
Freshly ground black pepper
3 cups Garlic Croutons (p. 252)
1 bunch Tuscan kale, stems removed (about 3 cups when cut into bite-size pieces)
1 head radicchio, shredded (about 5 cups)
1 bunch baby kale, stems removed (about 2 cups)
Juice of 1 lemon Extra virgin olive oil Flaky sea salt
Freshly ground black pepper
¾ cup finely grated parmesan
roast the garlic: Preheat the oven to 350°F. Create a pouch using foil and nestle inside it 10 garlic cloves and 3 tbsp olive oil. Seal up the foil to prevent any oil or steam from escaping. Place the garlic pouch on a baking sheet and roast in the oven until the garlic turns squishy, about 40 minutes. Remove the garlic from the oven but leave the oven on. Open the pouch to let the garlic cool down.
Make the dressing: In a small bowl, whisk together the tahini and cold water until smooth. When the garlic has cooled down a little, add it to a blender along with the tahini mixture, the two remaining raw garlic cloves, vinegar, Dijon and salt. Pulse to combine. With the motor running, gradually add the canola oil (adding it slowly will help emulsify the dressing). Repeat the process with 1/3 cup olive oil. Taste and adjust the seasoning with salt and pepper.
reheat the garlic croutons: Spread the croutons on a baking sheet and put in the oven to warm up while you make the salad.
Mix the salad: In a large bowl, break the kale into bite-size pieces. Add the radicchio and baby kale and mix with your hands. Add tahini dressing to your liking (you will probably end up with extra dressing, which you can use to make the Chicken Caesar hoagie on p. 219), lemon juice, a generous glug of olive oil, a pinch of salt and a few twists of pepper. Toss to coat evenly. Remove the garlic croutons from the oven and add to the salad along with the grated parmesan. Toss again and serve immediately.
Al Taglio Pizza – Passion Patates
Potato pizza makes our knees weak and our hearts melt. Biting into a thick layer of rosemary-infused potatoes, cheese and dough feels like getting tucked into bed and kissed on the fore- head by a loved one. It’s pure comfort.
M A K E S 1 (12 × 15- I N C H ) P I Z Z A FALL + WINTER
1/2 recipe Al Taglio Pizza Dough (enough for one pizza) (p. 104 or 106)
1 lb (450 g) fingerling potatoes or 2 large Yukon gold potatoes, scrubbed
6 fresh rosemary sprigs (2 whole and 4 chopped), divided
1 tsp black peppercorns Extra virgin olive oil
5 oz (142 g) smoked provolone or smoked cheddar, sliced
2 balls (5.2 oz/150 g or about 1 cup) buffalo mozzarella
1 small yellow onion, thinly sliced (about 1 cup)
Freshly ground black pepper 1 cup finely grated parmesan
temper the dough: If your dough is in the fridge, remove it and let it temper while you cook the potatoes. If it’s still proofing on the counter, leave it there.
Cook the potatoes: Bring a pot of salted water to a boil. Add the potatoes, two rosemary sprigs and the peppercorns and simmer until the potatoes are fork-tender but not falling apart, 20 minutes for fingerlings and 25–35 for larger potatoes. Remove the potatoes from the pot and let them rest for a few minutes.
Once they are cool enough to handle but still warm, peel the skins off using a small paring knife. Put the potatoes in a bowl and break them into rough chunks. Add 2 tbsp olive oil and toss to coat.
Preheat the ove: Place a rack in the upper and lower thirds of the oven. Preheat the oven to 500°F.
stretch the dough: Once your dough is done proofing and you are ready to make your pizza, stretch it as directed in the al taglio dough recipe (p. 104 or 106).
top the pizza: Distribute the provolone on the pizza, reaching as close to the edges as possible. Break the buffalo mozzarella into small pieces and disperse evenly. Top with the crushed potatoes, sliced onions and chopped rosemary.
bake the pizza: Place the pizza on the bottom rack, moving it to the top halfway through, and bake until the crust is golden brown and the onions are charred in spots, 12–15 minutes.
Finish the pizza and serve: Garnish with more olive oil, freshly ground black pepper and freshly grated parmesan. Cut into squares and enjoy!
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.