INGREDIENTS

INSTRUCTIONS

I prefer my Caesar salads heary, creamy, and chunky rather than  dainty
and delicate. The sweetness and richness of crab is perfect  for this
salad, but you can substitute other types of seafood for the  crab, or
omit it altogether if you wish. The dressing also makes a  great
dipping sauce for deep-fried calamari.  To prepare the dressing, place
the anchovies, garlic, egg yolks,  mustard, vinegar, lemon juice,
Worcestershire sauce, Tabasco sauce,  pepper, and parmesan cheese in a
blender or food processor and pure.  With the machine running, add the
oil in a steady stream and blend  until the mixture no longer separates
when allowed to stand for  several minutes.  Preheat the oven to 450
degrees. To prepare the pizza balls, roll the  pizza dough out into 2
dozen -inch balls. Roll them in the grated  parmesan cheese and place
on a pizza pan or baking sheet. Bake for  about 5 minutes, until golden
brown, and let cool.  Place a mound of whole romaine leaves in the
middle of each serving  plate and arrange 6 pizza balls around each
salad. Place a slice of  avocado between the pizza balls, and top each
avocado slice with  about a tablespoon of crabmeat. Drizzle some of the
dressing over the  salad, and put the remainder in a ramekin or small
pitcher to serve  on the side. To garnish, sprinkle the shaved parmesan
and shichimi  over the salad.  Yield: Serves 4  Basic Pizza Dough:
Sprinkle the yeast over the water in a bowl, add  thc honey, whisk, and
let sit for 5 minutes. Lightly oil the bowl of  an electric mixer and
fit the mixer with the dough hook. Put z cups  of the flour and the
salt in the bowl, and turn the mixer on at a  very low speed. With the
mixer running, slowly pour in the water and  yeast mixture. Continue
beating until the dough is well mixed.  Increase the mixer peed
slightly and beat in the olive oil. Beat at  medium high speed for
about 4 to 5 minutes, until the dough looks  smooth and satiny and
gathers into a ball. Add more flour if  necessary. (Note: the dough can
be mixed by hand, but it is much  easier to use a mixer.)  Transfer the
dough to a lightly oiled bowl, cover with a damp towel or  plastic
wrap, and let rise in warm place for about 45 minutes, or  until
doubled in bulk. Place on a lightly floured work surface, and  divide
into 4 portions. Knead each portion for 1 or 2 minutes and  form into
balls. Place on a baking sheet, and cover again with a damp  towel or
plastic wrap. Allow the dough to rise for another 15 minutes.  Roll
each ball of dough out into a 6- to 7 inch circle, about 1/8 inch
thick sprinkling the dough, the work surface, and the rolling pin with
extra flour to keep them from becoming sticky. Using your fingers,
pinch the dough to create a raised edge all the way around the pizza.
Now you're ready to add the toppings.  Yield: Enough for four 7-inch
pizzas  http://www.foodtv.com/socal/recreg.htm  Posted to
recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2836
Calories From Fat: 523
Total Fat: 59.5g
Cholesterol: 420.2mg
Sodium: 2046.3mg
Potassium: 1033.7mg
Carbohydrates: 468.6g
Fiber: 16.8g
Sugar: 21.4g
Protein: 97.4g