Recipe of The Week

CAULIFLOWER PIZZA

INGREDIENTS:

  • 250g Cauliflower florets-separated
  • 100g roasted red Pepper-
  • 1 tbs Ground Almonds
  • ½ Onion- finely chopped
  • ½ Onion-thinly sliced
  • 2 Garlic Cloves-
  • ¼ tsp ground Allspice
  • 1 tsp Paprika
  • 2 tbs Olive Oil, plus extra to drizzle
  • 60ml each tomato Passata & Barbecue sauce
  • 150g Mozzarella – finely chopped.
  • 200g cherry Tomatoes
  • 1 tsp each dried mint & dried chilli flakes), plus extra dried chilli flakes to serve.

QUICK PIZZA DOUGH

  • Olive oil to grease and to brush
  • 180g coarse Semolina, plus extra to dust
  • 250g self-raising Flour
  • 250g Greek Yoghurt
  • 150g fresh Ricotta

METHOD:

  1. Read these steps then, prepare & weigh out all of the ingredients.
  2. Preheat oven to 220°C. Grease a baking tray and lightly dust with semolina.
  3. For the quick pizza dough, place Semolina, Flour, Yoghurt, Ricotta and 1 tsp salt in a food processor and whiz until a ball forms. Transfer to a work surface dusted with Semolina and roll out to form a 30cm-long oval. Transfer to prepared tray, brush with oil and prick all over with a fork. Bake for 8 minutes or until golden.
  4. Meanwhile, place the Cauliflower, Chopped Onion, Garlic, Peppers, Ground Almonds, spices and oil in a food processor and whiz until finely chopped.
  5. Combine tomato Passata and Barbecue sauce in a bowl.
  6. Spread Passata mixture over pizza base to edges. Scatter with half the mozzarella, then top evenly with cauliflower mixture, Sliced Onion, Tomatoes, and remaining Mozzarella.
  7. Sprinkle with dried Mint and Chilli flakes (if you like) and bake for 12 minutes or until mozzarella is golden.
  8. Drizzle with extra oil and serve with extra chilli flakes, if you like things a bit more spicey!

Make a fresh side salad, and drizzle over a dressing such as this one: Add Olive oil, White wine or cider vinegar, lemon juice, garlic S&P to a bowl and whisk together.