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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.
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Servings 1 Pizza, 16"

Ingredients
  

  • 1 16 oz. Pizza Dough Ball
  • 4 cups Fresh Cauliflower Florets
  • 1 tsp. Garlic, minced
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ Tbsp Salt 
  • ½ Tbsp Crushed Red Pepper Flakes
  • 1 Tbsp Extra Virgin Olive Oil
  • 6 oz Polly-O Low Moisture Whole Milk Diced Mozzarella
  • 3 oz Prosciutto, shaved
  • ¼ cup Polly-O Shredded Parmesa
  • 1 Tbsp. Fresh Basil, torn

Instructions
 

  • Preheat pizza oven to 500°F; impinger oven to 475°F.
  • Toss the cauliflower florets with the garlic, 1 Tbsp. of the olive oil and salt and red pepper flakes.
  • Place the cauliflower onto a baking pan and roast until the florets begin to brown, 20 – 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 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
  • Bake in pizza oven for 8 – 10 minutes, impinger oven 5 – 6 minutes or until baked through and golden brown.
  • Top each pizza with ¼ cup Parmesan cheese and 1 Tbsp. torn basil leaves. Cut and serve immediately.