Cauliflower has evolved into the hot new ingredient and is turning up regularly as “couscous” – it also works beautifully in this pizza base.
INGREDIENTS
300 grams cauliflower
½ cup spelt flour
⅓ cup grated parmesan
good handful parsley, finely chopped
2 large eggs, lightly beaten
sea salt and black pepper
Topping
½ cup purchased thick tomato pasta sauce
1 ball fresh mozzarella in whey, drained
340-gram jar marinated artichoke hearts, drained
10 large black olives
rocket leaves,to garnish
parmesan, to grate
METHOD
Preheat the oven to 180°C fan bake.
Place a flat baking tray in the oven to preheat.
Finely grate the cauliflower on the large holes of a box grater.
Transfer to a bowl, add the spelt flour, parmesan, parsley and eggs. Season with salt and pepper and mix everything together.
Tip the mixture on to a large piece of baking paper and flatten with a fork into a 28cm circle.
Slide the hot tray under the paper and bake for 20 minutes.
Spread the hot crust with tomato pasta sauce, then arrange the artichokes, olives, ripped mozzarella and basil over the top.
Add a good grating of parmesan, a grind of pepper and a little drizzle of olive oil.
Bake for another 10–15 minutes or until the top is lightly golden and the mozzarella has started to melt. Makes 1 pizza
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.