Cauliflower Floret Pizza

Recipe by Will Brinkerhoff, @willbrinkerhoff

ingredients

pizza dough

mozzarella cheese

1/2 head cauliflower

broccolini or broccoli rabe

garlic

arugula

garlic

Instructions:

  1. Pre-heat your oven to the hottest possible setting (500-600). (Arrange a rack in the lower-middle part of the oven. Don't be afraid to really crank the heat up to its highest setting as the high heat will help make a more flavorful crust. Let the oven heat for at least 30 minutes.) Place your baking stone or the back side of baking sheet inside of the oven so that gets extra hot as well!

  2. Bring your dough to room temp

  3. Roll out dough to 12” and place on baking sheet. It doesn’t need to be perfect! Three methods below.

    Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches long. Form the dough into a large disk with your hands and place it on the parchment. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. Don’t over fondle or make your pizza too thin, it will burn.

    Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or on an upside-down rimmed baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

    Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

  4. Top with favorite toppings such as mozzarella, cauliflower, broccolini, garlic!

  5. Bake the pizza. Palce/Slide your pizza (with the parchment or with the flour/cornmeal) onto a baking stone or the back side of the cookie / baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.

  6. Transfer the pizza to a cooling rack and let cool slightly.

  7. Top with some fresh arugula.

  8. Slice into pieces, and serve!