How to make sheet Pan Pizza With Roasted Cauliflower and Greens: Over the years, I’ve experimented with many different approaches to making pizza at home, from using various dough recipes to baking thin-crust pizzas on anything from baking stones to the undersides of baking sheets. But I have found a new best friend in sheet pan pizza.
It’s attainable for you, too. What really appeals to me is how simple it is. Stretching the dough out onto the sheet pan and topping it with cheese, sauce, and other ingredients is all that’s required to make pizza on a sheet pan. Cook and serve.
The no-knead whole wheat pizza dough that I use to make my own pizzas is easy to prepare, takes nearly little time to mix, and rises slowly over the course of roughly 12 hours. If you begin it in the morning, it will be finished by the time you return home in the evening. It may be stored for up to three days in the refrigerator, so it’s always ready when you are.
The roasted cauliflower you’ll need for today’s dish can be prepared in advance and stored for up to four days in the fridge. Even if you’re in a hurry on a Friday night, you can still get supper on the table in 30 minutes. Roasting cauliflower “steaks” rather than broken florets is a favorite method of mine.
It’s quicker, and even if some of the pieces break off, you’ll be breaking them up before using them to top the pizza anyway, so it’s not a big deal. Smaller bits brown wonderfully, and larger ones have a caramelized crust. Crispy pieces are loved by everyone.
You can make a cauliflower pizza by stretching the dough into a pan, then layering it with roasted cauliflower, Parmesan, and fresh mozzarella that you’ve torn into bits. I reached for the green peppercorns in brine instead of the capers I had planned to use. They are very effective due to their zesty vinegariness and slight heat.
If you’re cooking for picky diners, you can substitute capers for an equally exciting flavor. I now always bring this pizza to parties. Easy to pack and reheat, it’s perfect for feeding a large group. Whole wheat dough, roasted cauliflower, a touch of heat from peppercorns, and a topping of fresh greens come together to make a pizza unlike any you’ve had before.
- 1/2 large head cauliflower
- 6 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 recipe (about 1 1/2 pounds) No-Knead Whole Wheat Pizza Dough, or store-bought dough
- 1 cup (2 ounces) grated Parmesan
- 12 ounces fresh mozzarella, torn into pieces
- 2 tablespoons drained green peppercorns in brine, or drained capers
- 3 handfuls baby greens such as arugula, kale, or spinach
- 1 tablespoon balsamic vinegar
Method – Sheet Pan Pizza With Roasted Cauliflower and Greens
1. Preheat the oven to 450ºF:
Place a rack in the lowest position.