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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.