Quickto-make, easy-to-love dinners that pack a flavour punch
450g store-bought pizza dough,
3T plus 1/3 cup extra-virgin
3 garlic cloves, finely grated kosher salt, freshly
1 large head of butter lettuce,
leaves separated and torn
113g Gorgonzola, crumbled (about 11/2 cups)
1/4 cup pickled red onion 3T sliced chives
2T red-wine vinegar
113g thinly sliced prosciutto or
good-quality thinly sliced ham
1. Preheat oven to 245°c. Place dough on a rimmed baking sheet and drizzle with 1T oil; turn to coat. stretch dough outward until it covers the entire sheet (it should be thin). If dough springs back, let it rest a few minutes to relax before stretching again.
2. Mix garlic and 2T oil in a small bowl. drizzle over dough and spread across entire surface; season. Bake dough, rotating baking sheet once, until golden, puffed and crisp all over, 10 to 12 minutes. Let cool slightly
(so lettuce won’t wilt). 3. Toss lettuce, gorgonzola, pickled onion and chives in a bowl; season with salt and pepper. Whisk vinegar and sugar in a small bowl, then, whisking constantly, gradually stream in remaining 1/3 cup oil. Pour dressing over salad and toss to coat. 4. arrange salad on top of pizza crust and drape prosciutto over. slice into squares.
roast chicken and carrots with mustard and thyme