Pizza Night

T and I spent Saturday running errands and viewing an awesome movie (more on that tomorrow).  We didn't eat supper until 9 PM, and although he doesn't normally enjoy eating certain vegetables T was hungry enough to chow down Purple Cauliflower Pizza.  Cover any vegetable with enough cheese and it becomes edible to all.

Friends first turned me on to this pizza, and I've played with the ingredients to bring out the nuttiness of the cauliflower.  Some people make lemons into lemonade.  Some of us make cauliflower into pizza.  Returning to these flavors brought to me my first taste of spring and summer fever.

Purple Cauliflower Pizza

One pizza crust

Half head of purple cauliflower
Olive oil
Salt and pepper
1 cup grated Gouda
Garlic clove, mashed
3 teaspoons crush rosemary
Zest and juice of one lemon
12 pitted Kalamata olives, chopped
1/2 teaspoon nutmeg
1 1/2 cups shredded mozzarella
1/2 cup Parmesan
1/2 cup walnuts, optional

Slice cauliflower or break flowers into large pieces; place on baking sheet. Drizzle with olive oil and season with salt and pepper; roast in 450 degree oven until crisping. Carefully turn and return to oven to continue roasting until browned (baking takes about 10 to 15 minutes each side). Set aside to cool.

Roll dough out. Cover with Gouda cheese; par-bake at 450 degrees until cheese is melted and crust is just starting to brown, about 15 minutes.

While crust is par-baking, prepare base by combining garlic, rosemary, lemon zest and juice, olives, and olive oil. Flavor with salt, pepper, and nutmeg.

Remove par-baked crust from oven and spread garlic-olive base over melted cheese. Arrange roasted cauliflower over pizza; add mozzarella, Parmesan; top with nuts. Return pizza to oven and continue baking until cheese is melted and golden, about 15 minutes.