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How to make sheet Pan Pizza With Roasted Cauliflower and Greens

    How to make sheet Pan Pizza With Roasted Cauliflower and Greens

    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.

    2. Prepare the cauliflower:

    Leaves can be removed and the cauliflower can be halved. Quarter the meat and set aside half for later use (or roast both halves at once and set aside half for another dinner). It’s okay if a few of the smaller blossoms fall off.
    Arrange the florets and any remaining cauliflower slices on a rimmed baking sheet. Add 2 tablespoons of the oil and toss. Coat both sides of the cauliflower with oil by rubbing it in with your hands. Add half a teaspoon of salt and a quarter of a teaspoon of pepper.

    3. Roast the cauliflower:

    Cauliflower should be cooked on the bottom oven rack. Cook at 400°F for 10 minutes per pound. Break or cut the cauliflower into smaller pieces after it has cooled slightly on the pan. The cauliflower is now good for up to 5 days in the fridge.

    4. Stretch the dough onto the baking sheet:

    The baking sheet will need to be wiped down after roasting the cauliflower. In the middle of the baking sheet, toss the dough with 2 tablespoons of oil. Spread some of the oil from the bowl over the baking sheet and turn the dough to coat it thoroughly.
    Slowly increase the dough’s length until it reaches the sheet’s perimeter. Cover with plastic wrap and wait 10 minutes if stretching causes pain or resistance.

    5. Turn the oven to 500ºF

    6. Top the pizza:

    Sprinkle the dough with the grated Parmesan and brush with 1 tablespoon of oil. Cauliflower should be placed on top of the mozzarella. The dough should be liberally sprinkled with peppercorns or capers.

    7. Bake the pizza:

    Place the baking sheet on the oven’s lowest rack and bake for 15 minutes, or until the cheese is melted and the crust is golden.

    8. Top with greens:

    Toss the greens with the remaining 1 tablespoon of oil, the vinegar, and some salt and pepper in a bowl, and use them as a garnish. Place the greens on top of the hot pizza; they will wilt just a little. Serve immediately by cutting into squares.  
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