Tuesday, September 23, 2014

Roasted Cauliflower Pizza

Roasted Cauliflower Pizza

           Pizza is one of my comfort foods because of the fabulous combination of dough, cheese and the freedom to top it with whatever you please! I found a great looking Vegetarian Pizza Recipe in an old December 2013 issue of Woman's Day Magazine and decided to try it out for you and for me :-).

           My version did not look like what was shown in the beautiful picture in Woman's Day Magazine and that go under my skin a bit. Hey.... I'm being honest LOL! I realized that the amount of parsley flakes I added caused my version to be darker than the perfectly styled picture in the magazine. When I couldn't find any fresh parsley in the grocery store, I settled for the dried parsley flakes. 1/2 cup of fresh parsley leaves DOES NOT equal 1/2 cup of dried parsley flakes. With that substitution, I should have only used a sprinkle of parsley flakes (OR) I could have just gone to another grocery store to look for the fresh parsley. So now that you have been informed on that little fact (that I learned the hard way) here it is!

Time: 40 minutes total
Yield: serves 4


Cornmeal for the baking sheet
1 lb Pizza Doughm thawed if frozen
1/2 medium head (about 1 lb) cauliflower, thinly sliced
1 small red onion, thinly sliced (I actually cheated and bought them already sliced & diced)
1/2 Cup fresh flat leaf parsley leaves
2 Tablespoons Olive oil
1/4 to 1/2 tsp crushed red pepper flakes
6 oz Shredded Cheese - Italian Pizza Blend


■ Heat oven to 425 Degrees F. Dust a baking sheet with cornmeal. 

■ Shape the dough into a 16 inch oval and place on the prepared baking sheet.

■ In a large bowl, toss the cauliflower, onion and parsley with the oil, red pepper and 1/2 tsp salt

■ Fold in the cheese to the mixture above

■ Scatter the vegetable mixture over the dough. Bake until the cauliflower is tender and the crust is golden brown and crisp, 20 to 25 minutes

--Dr. April

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