Chopped Salad Slab Pizza with Basil Pesto, Tomatoes & Pecorino

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Marg

subheading: For the dough:

288 grams (2.25 cups) bread flour

6 grams (1.5 teaspoons) Diamond Crystal kosher salt, see notes above

2 grams (½ teaspoon) instant yeast, SAF is my preference

240 grams (about 1 cup) cold water

subheading: For the pizza:

2 tablespoons unsalted butter, at room temperature

1 teaspoon extra-virgin olive oil, plus more as needed

1½ cups quartered grape or cherry tomatoes

Flaky sea salt

¼ cup Basil Pesto

8 ounces low-moisture whole-milk mozzarella cheese, pulled into ½-inch pieces (about 2 cups)

subheading: To finish:

1 head iceberg lettuce, thinly sliced (1.5 to 1.75 lbs)

1 head radicchio, cored and thinly sliced (8 to 10 oz)

½ red onion, thinly sliced (about 1 cup)

Flaky sea salt

Freshly ground black pepper

⅓ cup Greek Salad Dressing , plus more to taste

A small block of Pecorino Romano or Parmigiano Reggiano (2 to 3 ounces)

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