Smoked Mozzarella & Cabbage Pizza

with Romaine & Apple Salad

45 MIN

3 Servings

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From the Test Kitchen

This rustic white pizza takes inspiration from the cuisine of Alsace, a region that shares French and German culinary influences. The duo of smoked mozzarella (which gets its amazing depth of flavor from the smoke of aromatic wood) and sweet sautéed cabbage makes for a hearty, satisfying topping perfectly suited for crisp autumn weather. Our side salad of crunchy romaine and juicy slices of apple brings refreshing balance to the pizza’s rich, smoky flavors.

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Nutrition

PER SERVING
Calories

765 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic. Small dice the cheese. Cut off and discard the root end of the romaine; halve the leaves crosswise. Core and thinly slice the apple.

2 Cook the cabbage:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until softened. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Remove from heat; season with salt and pepper to taste.

3 Prepare the dough:

While the cabbage cooks, lightly oil a large sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil.

4 Assemble & bake the pizza:

Evenly top the prepared dough with the cooked cabbage and cheese, leaving a 1-inch border around the edges. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

5 Make the vinaigrette:

While the pizza bakes, place the vinegar in a small bowl. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the romaine and apple; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Garnish the baked pizza with a drizzle of olive oil. Divide ⅔ of the baked pizza and salad between 2 dishes (you will have extra). Enjoy!