This creative pie will have everyone begging for more veggies!
Ingredients
- 1/2 large head cauliflower, cut into small florets (about 4 cups)
- 7 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes, plus more for topping
- Kosher salt
- 2 cloves garlic, minced
- 1 14-ounce can whole peeled tomatoes, crushed by hand
- 1/2 cup fresh parsley, roughly chopped
- 1/3 cup pitted kalamata olives, roughly chopped
- 1 tablespoon capers, rinsed
- Finely grated zest of 1 lemon, plus 2 teaspoons lemon juice
- 1 pound refrigerated pizza dough, at room temperature
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1/2 cup grated parmesan cheese
- Oil-packed anchovies, roughly chopped, for topping (optional)
Directions
- Place a baking sheet in the upper third of the oven and an inverted baking sheet (or pizza stone) in the lower third; preheat to 475 degrees F. Toss the cauliflower with 2 tablespoons olive oil, the red pepper flakes and 1/4 teaspoon salt in a medium bowl. Spread in a single layer on the top hot baking sheet. Roast until the cauliflower is golden brown on the bottom, 10 to 12 minutes.
- Meanwhile, combine 1 tablespoon olive oil and the garlic in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic just starts to turn golden, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and simmer until reduced to about 1 cup, about 8 minutes; let cool. Combine the parsley, olives, capers, lemon zest and juice, and 2 tablespoons olive oil in a medium bowl; set aside.
- Brush a large piece of parchment paper with the remaining 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet. Spread the tomato sauce all over the dough, leaving a 1/2-inch border. Top with the mozzarella, then scatter the roasted cauliflower on top and sprinkle with the parmesan. Slide the pizza (on the parchment) onto the bottom hot baking sheet. Bake until the crust is golden, 20 to 25 minutes. Top with the parsley-olive mixture; add anchovies, if desired. Sprinkle with red pepper flakes.
Recipe courtesy of Food Network Magazine.
