I just posted a pizza recipe, but there’s something about this cold winter weather that really makes me want to hibernate at home with movies and pizza galore. Especially when it’s the weekend. And double especially when this past week has felt like it’s lasted four years.
Besides, tomorrow is the Super Bowl, and I think pizza is on the list of appropriate Super Bowl foods, so consider this my contribution.
I know that roasted cauliflower is kind of a weird thing to put on a pizza. I stole the idea from Sullivan Street Bakery, where I used to get a piece for lunch almost every day. It really is that good.
Since cauliflower can be a little bland, you want a salty, flavorful cheese to along with it. If you can’t find pecorino, parmesan or even feta would work well too. I chose not to use grated cheese in this recipe because I was a little worried that it would cook faster than everything else. Now that I’ve given it more thought, I think the grated kind would work just as well, if not better. (The thin slices of pecorino didn’t melt quite the way I had hoped they would). If all you have is grated, use it. And let me know how it comes out.
Ingredients (makes one pizza):
- one ball of pizza dough (or frozen)
- 2 cups of cauliflower florets
- 1 onion
- 1 cup of pecorino cheese (in a wedge or grated - whatever you have)
- 2 - 3 tablespoons of olive oil (plus extra to make the pizza dough)
- 1/4 teaspoon of salt
Make the pizza:
Make the pizza dough. Preheat the oven to 450 degrees, and when the dough has nearly doubled in size, spread it on an oiled cookie sheet and cover with plastic wrap. Place the pan on top of the stove.
Meanwhile, cut the cauliflower florets into small pieces. Cut the onion in half and the each half in thirds, and then slice thinly.Toss the onion and cauliflower with the salt and one tablespoon of olive oil and roast on a baking sheet at 450 degrees for fifteen to twenty minutes.
When the cauliflower and onion just begin to brown, give them a turn in the pan and return them to the oven. Remove the plastic wrap from the pizza dough and put the pan with the dough in oven. Cook for another ten to fifteen minutes. Remove from the oven.
Cut the pecorino into thin slices (if not using grated).
Top the pizza dough with the pecorino, cauliflower and onions so that they are all spread evenly.
Drizzle with another tablespoon or two of olive oil and return to the oven. Cook for another fifteen to twenty minutes, until the cheese has started to melt and the vegetables are golden brown. Freeze whatever you don’t eat.