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Sicilian Cauliflower Pizza
with Fresh Mozzarella & Oregano
55 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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3 Servings
- Est. Cals/serving
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In Sicilian cuisine, cooking vegetables with “estratto di pomodoro” (a concentrated paste of sun-dried tomatoes) lends irresistibly deep flavor to many classic dishes. Here, we’re cooking cauliflower with an umami-packed tomato paste to make a delicious topping for our pizza. For pops of contrasting flavor, we’re adding briny capers, sweet golden raisins and herbaceous oregano—all balanced by fresh, creamy mozzarella. (Chefs, your cauliflower variety may be white, orange, green or purple!)
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instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Tear the cheese into small pieces.
2
Start the cauliflower:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
Add the garlic and cauliflower; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
3
Finish the cauliflower:
To the pan, add the tomato paste, capers, ¾ of the oregano and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the cauliflower is coated.
Add 2 cups of water and season with salt and pepper. Cook, stirring occasionally, 15 to 17 minutes, or until thickened and the cauliflower has softened. Remove from heat. Season with salt and pepper to taste.
4
Prepare the dough:
While the cauliflower cooks, lightly oil a sheet pan.
On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.)
Carefully transfer to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil.
5
Assemble & bake the pizza:
Evenly top the prepared dough with the finished cauliflower, leaving a 1-inch border around the edges.
Evenly top the cauliflower with the raisins and cheese; season with salt and pepper.
Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted.
Remove from the oven and let stand for at least 2 minutes before serving.
6
Plate your dish:
Garnish the baked pizza with the remaining oregano and a drizzle of olive oil.
Divide ⅔ of the baked pizza between 2 dishes (you will have extra). Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Tear the cheese into small pieces.
2
Start the cauliflower:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
Add the garlic and cauliflower; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
3
Finish the cauliflower:
To the pan, add the tomato paste, capers, ¾ of the oregano and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the cauliflower is coated.
Add 2 cups of water and season with salt and pepper. Cook, stirring occasionally, 15 to 17 minutes, or until thickened and the cauliflower has softened. Remove from heat. Season with salt and pepper to taste.
4
Prepare the dough:
While the cauliflower cooks, lightly oil a sheet pan.
On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.)
Carefully transfer to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil.
5
Assemble & bake the pizza:
Evenly top the prepared dough with the finished cauliflower, leaving a 1-inch border around the edges.
Evenly top the cauliflower with the raisins and cheese; season with salt and pepper.
Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted.
Remove from the oven and let stand for at least 2 minutes before serving.
6
Plate your dish:
Garnish the baked pizza with the remaining oregano and a drizzle of olive oil.
Divide ⅔ of the baked pizza between 2 dishes (you will have extra). Enjoy!
Tips from Home Chefs
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