Pizza with cauliflower, tomato sauce and olives
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 745, total fat 41 G., saturated fats 12 G., proteins 26 G., carbohydrates 70 G., fiber 8 G., cholesterol 38 mg, sodium 1436 mg, sugar 6 G.
Calories 745, total fat 41 G., saturated fats 12 G., proteins 26 G., carbohydrates 70 G., fiber 8 G., cholesterol 38 mg, sodium 1436 mg, sugar 6 G.
Tender cauliflower, sweet and tart tomatoes, briny olives, and spicy chili peppers perfectly complement each other in this rich pizza. Anchovies are optional, but don't skip this step. They enhance the flavor of all the ingredients, making this pizza incredible!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a large head of cauliflower, cut into small florets (about 4 cups)
- 7 tablespoons extra-virgin olive oil
- 1/4 tsp red pepper flakes + extra for serving
- 2 cloves garlic, crushed
- 1 can (400 g) of canned tomatoes, crushed by hand
- 0.5 cup fresh parsley, coarsely chopped
- 1/3 cup pitted Kalamata olives, coarsely chopped
- 1 tbsp capers, washed
- Finely grated zest of 1 lemon + 2 tsp lemon juice
- 450 g of chilled pizza dough, at room temperature
- 100 g thin slices of fresh mozzarella
- 0.5 tbsp. grated parmesan
- Anchovies in oil, coarsely chopped, for topping (optional)
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Recipes with similar ingredients: cauliflower, tomatoes, Kalamata olives, yeast dough, mozzarella cheese, Parmesan cheese, lemon zest, capers, Anchovies, red pepper flakes
Cooking the dish according to the recipe:
- Place a baking sheet on the top rack of the oven and an upside-down baking sheet (or pizza stone) on the bottom rack. Preheat the oven to 450°F (245°C). Toss the cauliflower in a medium bowl with 2 tablespoons olive oil, red pepper flakes, and 1/4 teaspoon salt. Spread in a single layer on the hot top baking sheet. Bake in the oven until the cauliflower is golden brown on the bottom, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil and garlic in a medium saucepan over medium heat. Cook, stirring frequently, until the garlic is golden, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and simmer until the sauce reduces 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.
- Grease a large sheet of parchment paper with the remaining 2 tablespoons of olive oil. Stretch the pizza dough onto the parchment to form a 27 x 37 cm rectangle. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet. Spread the tomato sauce over the dough, leaving a 1/2 cm border. Top with mozzarella, then sprinkle with roasted cauliflower and Parmesan.
- Place the pizza (on the parchment paper) on the bottom hot baking sheet. Bake until golden brown, 20-25 minutes. Sprinkle the top with the parsley and olive mixture and add anchovies if desired. Sprinkle the pizza with red pepper flakes.
Note
Bring the pizza dough to room temperature (about 30 minutes) before stretching it. If the dough is still difficult to work with, let it sit on the counter for a few more minutes.
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