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
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.