Roasted Cauliflower Pizza
Roasted cauliflower can be made ahead of time and stored in the refrigerator for a few hours or overnight until you're ready to make the pizzas.
Makes two 12-inch pizzas
INGREDIENTS
- 4 cups cauliflower florets
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, pressed
- 1 teaspoon white balsamic vinegar
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ recipe California Thin Crust dough
- 1½ cups Cheesy Cream Sauce
- 2 cups shredded Parmesan cheese
Preheat oven to 425°. Toss cauliflower florets with extra virgin olive oil, garlic, vinegar, salt, and pepper. Roast for 12 to 15 minutes, stirring occasionally. Remove from oven. When cool, break into smaller florets.
Coat two 12″ pizza pans with olive oil. Roll out or press dough into pans to cover the bottoms. Spread ¾ cup sauce over each pizza, then distribute roasted cauliflower over pizzas.
Sprinkle Parmesan over cauliflower. Bake pizzas in a 400° oven for 15 minutes or until crust is browned. Let stand 5 minutes, then slice with a sharp knife or pizza cutter.
Roasted 'n' Ready
Roasting gives vegetables a sweet, caramelized coating and helps concentrate flavor. Summer squash, onions, parsnips, carrots, asparagus, and baby beets are all good candidates for roasting. Make up a big batch for a side dish, then save the leftovers for pizza toppings.
