Roasted cauliflower on pizza? Why not?! This sheet pan pizza is a superb meat-free dinner any evening of the week.
I’ve performed round loads with selfmade pizza over time — making this dough and that dough, attempting skinny crust pizzas on a baking stones and the backs of baking sheets, baking pizzas for one and pizzas for 4.
But sheet pan pizza is my new finest pal! And it may be yours, too.
I like how simple it’s. Making pizza in a sheet pan is a straightforward matter of stretching the dough onto the pan and topping it with cheese, sauce, and different substances. Bake and serve.
I prefer to make my very own no-knead entire wheat pizza dough – it takes nearly no time to combine and rises slowly over about 12 hours. Start it within the morning and it will likely be prepared if you get dwelling within the night. It will even preserve within the fridge for as much as three days, so it’s prepared when you find yourself.
For right this moment’s recipe, you’ll have to roast some cauliflower, however that, too, will be made forward of time and stored within the fridge for a number of days. You can nonetheless sprint dwelling on a Friday evening and have dinner prepared in 30 minutes.
I prefer to slice the cauliflower into “steaks” quite than break it into florets, and roast them that approach. It’s quicker, and although among the items collapse, it doesn’t matter because you’ll be breaking them into smaller items earlier than topping the piazza anyway. The edges caramelize and the smaller items brown superbly. Who doesn’t love crispy bits?
Once you may have the dough and cauliflower in hand, simply stretch the dough into the pan and prime with the roasted cauliflower, Parmesan, and recent mozzarella, which you tear into items along with your palms.
I initially meant to place capers on this pizza, however mistakenly reached for a jar of inexperienced peppercorns in brine. They are vinegary and mildly sizzling and so they add loads of zest – they labored nice! You might go for capers for that very same zing, in case you want, or depart them out altogether in case you’re feeding choosy eaters.
This pizza is my new go-to potluck contribution. It feeds lots of people and will be transported and reheated simply.
The earthy entire wheat crust, the roasted cauliflower, the trace of warmth from peppercorns and the topping with perky greens – all collectively, these create a novel pizza that you just’ll in all probability by no means discover at your native pizza joint!
Sheet Pan Pizza with Roasted Cauliflower and Greens Recipe
To take to a celebration, reduce the pizza forward of time when it’s cool and transport it on the baking sheet. Reheat it in a 400-degree oven for about 10 minutes. Transport the greens individually in a plastic bag and gown them if you get there.
- half of giant head cauliflower
- 6 tablespoons olive oil, divided
- ½ tsp salt
- ¼ tsp. pepper
- 1 recipe (about 1 half of kilos) No-Knead Whole Wheat Pizza Dough, or store-bought dough
- 1 cup (2 ounces) grated Parmesan
- 12 ounces recent mozzarella, torn into items
- 2 tablespoons drained inexperienced peppercorns in brine, or drained capers
- three handfuls child greens similar to arugula, kale, or spinach
- 1 tablespoon balsamic vinegar
1 Preheat the oven to 450ºF. Place a rack within the lowest place.
2 Prepare the cauliflower: Trim away the outer leaves and reduce the cauliflower in half Cut one half into slices about 1/Four-inch thick, and reserve the opposite half for an additional use (or roast all of it now and save half for an additional meal.) Some smaller florets will fall away; that is high quality.
Spread the cauliflower slices and any florets which have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil. Using your palms, rub the oil into the cauliflower, coating either side. Sprinkle with half of teaspoon salt and 1/Four teaspoon pepper.
three Roast the cauliflower: Place the cauliflower on the decrease rack of the oven. Roast for 20 minutes, or till tender. Let the cauliflower cool barely on the pan and break or reduce it into smaller items.
At this level, the cauliflower will be stored refrigerated for as much as 5 days.
Four Stretch the dough onto the baking sheet: Wipe clear the baking sheet used to roast the cauliflower. Place the dough within the heart of the baking sheet and drizzle with 2 tablespoons of the oil. Turn the dough to coat it properly, spreading among the oil over the baking sheet.
Gradually stretch the dough till it reaches the sides of the baking sheet. If it springs again or is tough to stretch, cowl with plastic wrap and let relaxation for 10 minutes earlier than persevering with.
6 Turn the oven to 500ºF.
7 Top the pizza: Brush the highest of the dough with 1 tablespoon of oil and sprinkle with the grated Parmesan. Top with the mozzarella, adopted by the cauliflower. Sprinkle the peppercorns (or capers) evenly over the dough.
eight Bake the pizza: Set the pan on lowest shelf of the oven and bake for 15 minutes, or till the cheese melts and the pizza is golden brown.
9 Top with greens: In a bowl, toss the greens with the remaining tablespoon of the oil, the vinegar and salt and pepper. Top the cooked pizza with the greens; they are going to wilt barely from the warmth of the pizza. Cut into squares and serve sizzling.
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