Cauliflower-Crust Pizza with Merguez and Roasted Red Pepper
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 680
- Total Fat
- 53
- Saturated Fat
- 22
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 36
- Cholesterol
- 173
- Sodium
- 1367
- Total: 2 hr
- Active: 1 hr 25 min
Ingredients
Roasted Red Pepper Harissa:
2 red bell peppers
2 tablespoons olive oil
1/2 Spanish onion, chopped
1 clove garlic, chopped
1/2 teaspoon cumin
1 tablespoon lemon juice
Kosher salt
Cauliflower Crust:
1 head cauliflower
1 teaspoon salt
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
2 eggs
1 teaspoons freshly ground black pepper
1 clove garlic
2 teaspoons cornmeal
Toppings:
8 ounces merguez sausage, casing removed
Handful of arugula
Extra-virgin olive oil
Kosher salt
One 6-ounce log goat cheese, broken into small clumps
Kalamata olives, pitted and sliced
1/2 cup pecorino, grated
Directions
Special equipment:
a baking stone; a pizza peel- For the roasted red pepper harissa: Place the red peppers under a very hot broiler; broil, turning occasionally, until blackened on the outside and completely soft, about 20 minutes. Transfer to a bowl, cover with plastic wrap and allow to cool. Peel the peppers and discard the skin and seeds.
- Heat the olive oil in a pan over medium heat. Add the onion, garlic and cumin and saute until golden brown.
- Combine the roasted red peppers, the sauteed onion mixture and the lemon juice in a blender or food processor. Blend until smooth, adding a little more oil if needed. Season with salt.
- For the cauliflower crust: Place a pizza stone in the oven and preheat to 450 degrees F. Let the pizza stone heat for at least 30 minutes.
- Chop the cauliflower into small pieces and then pulse to fine grains (resembling couscous) in a food processor. Measure 2 cups of the pulsed cauliflower and place in the center of a clean side towel along with 1 teaspoon salt.
- Wring the cauliflower of its liquid by twisting the side towel around the cauliflower and twisting with your hands to remove excess water.
- Combine the mozzarella, Parmesan, eggs and pepper in a medium bowl. Grate the garlic clove into the bowl and then add the cauliflower. Mix together until thoroughly combined.
- Spread the cornmeal in a circle on a half sheet of parchment.
- Form the cauliflower mixture into a ball, place it on the cornmeal and evenly spread into a 1/4-inch-thick round. Pinch the edges of the crust to form a rim.
- Using a pizza peel, transfer the parchment of cauliflower crust onto the preheated pizza stone. Bake for 15 minutes.
- For the toppings: Saute the merguez over medium-high heat until cooked through and browned, about 10 minutes.
- Toss the arugula in some olive oil and season with salt.
- Once the pizza has cooked for 15 minutes, spread it with harissa to the edges. Then evenly top with the goat cheese, merguez and some sliced olives.
- Return to the oven and bake for an additional 5 minutes. When the cheese is melted and starting to bubble and brown, slide the pizza peel under the parchment and remove the pizza to a pizza pan.
- Let rest for a few minutes, then top with arugula and pecorino. Slice and serve.