2 tablespoons red wine vinegarPreheat oven to 475°. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet . If dough springs back, let it rest a few minutes to relax before stretching again.
Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10–12 minutes. Let cool slightly . Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining ⅓ cup oil. Pour dressing over salad and toss to coat.
Knock that crap off right now!
vania_cotta Salad pizza is already a thing. The crust is still carbs, tho.
Esnobgourmet
Thanks, I hate it.
no. no. no. no. no. no. hell no. no. just no. nope. nuh-uh. noooooooooooo.
This makes me sad.
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