Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan



 

Ingredients:

16 oz. pizza dough ball
4 c. fresh cauliflower florets
1 tsp. garlic, minced
2 tbsp. extra-virgin olive oil, divided
½ tsp. salt   
½ tsp. crushed red pepper flakes
6 oz. low-moisture whole-milk mozzarella, diced  
3 oz. prosciutto, shaved 
¼ c. Parmesan cheese, shredded
1 tbsp. fresh basil, torn

 

Directions:

Preheat pizza oven to 500°F or impinger oven to 475°F. Toss the cauliflower florets with the garlic, 1 tbsp. olive oil, salt and red pepper flakes. Place the cauliflower onto a baking pan and roast until the florets begin to brown, about 20 to 25 minutes. 

On a lightly floured surface, stretch dough to 16” diameter. Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release. 

To assemble, top dough with the following: 

1 tbsp. extra-virgin olive oil, brushed onto dough 
4 c. roasted cauliflower florets
6 oz. shredded mozzarella cheese  
3 oz. shaved prosciutto

Bake in pizza oven for 8 to 10 minutes (5 to 6 minutes in an impinger oven) or until baked through and golden brown. 

Top each pizza with ¼ c. Parmesan cheese and torn basil leaves. Cut and serve immediately.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

The Chef’s Corner: Scott Wiener and the Mo-Heato

The popular owner of Scott’s Pizza Tours isn’t a professional chef, but this recipe will make you think otherwise.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.

Get off to a successful start in 2018 with a social media calendar

Social media success hinges on knowing what you’re going to post and studying the data to improve your content every day
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags