Roasted Cauliflower and Prosciutto Pizza

This pizza is topped with cauliflower roasted in olive oil and red pepper flakes, fresh basil leaves and a salty Italian dry-cured ham.

Print Recipe

1. Preheat pizza oven to 500°F; impinger oven to 475°F.
2. Toss the cauliflower florets with the garlic, 1 Tbsp. of the olive oil and salt and red pepper flakes.
3. Place the cauliflower onto a baking pan and roast until the florets begin to brown, 20 – 25 minutes.
4. On a lightly floured surface, stretch dough to 16″ diameter.
5. Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.
   To Assemble: Top each dough with the following:
   • 1 Tbsp. Olive Oil, brush on dough
   • 4 cups Roasted Cauliflower Florets
   • 6 oz. Polly-O Low Moisture Whole Milk Diced Mozzarella
   • 3 oz. Prosciutto
6. Bake in pizza oven for 8 – 10 minutes, impinger oven 5 – 6 minutes or until baked through and golden brown.
7. Top each pizza with ¼ cup Parmesan cheese and 1 Tbsp. torn basil leaves. Cut and serve immediately.