One of our favorite pizzas that we make is a cauliflower pizza with olives and garlic. It is a simple combination that makes magic when combined. I invited some friends over a few weeks ago and they were game to try our pizza and it is now one of the favorites in their house too.
The recipe comes from My Bread by Jim Lahey. We just jazzed it up the other day with purple cauliflower and pine nuts. Sometimes we add parmesan but this time we kept it vegan. Either way it is a winner. Give it a try.
Make the pizza dough following directions according to my previous post on Zucchini Pizza.
Topping Ingredients:
1 medium cauliflower shaved on a mandoline so it is in very thin slices
1/2 cup pitted olives
3 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
Parmesan (optional)
Bread crumbs (optional)
Pine nuts (optional)
Spread the dough in a greased 13 x 18 rimmed baking sheet, using olive oil to coat.
Mince garlic in a Cuisinart and then add the olives and pulse to chop fine. Add the garlic/olive mixture to the shaved cauliflower. Mix in the red pepper flakes, olive oil and salt to taste.
Spread the mixture evenly over the dough to the edges and bake in a preheated 450 degree oven. If you wish, add the pine nuts or bread crumbs at this time. They will brown nicely as the pizza cooks. Cook 10 minutes and rotate. Cook another 10 until the edges are brown for a total cooking time of about 20 minutes. (Use a fork to pop any bubbles in the dough that may occur while the pizza is cooking.)
As the pizza is still hot and out of the oven you may add the parmesan.
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