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:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!