If you make your own pizza dough regularly, I'm sure you've tried the two/three day rise in the fridge deal or whatnot. I've tried this in several different forms and never was fully satisfied with the result. Frankly, I got better results with quick rise doughs that were done in about 2-3 hours. Maybe I had been doing something wrong? Anyway, I prefer the Hamelman technique of using a biga. It's still a two day process, but so much simpler at least for me. Perhaps because I am already used to baking other breads using this method, YMMV. Now on to the nitty gritty of this post and what makes this particular topping, combined with this dough so extraordinary.
I don't know if many of you already use or consider using cauliflower as a pizza topping. I'd safely assume it's not exactly in the forefront of our minds when thinking of pizza possibilities. I have personally never seen it before, though I'm sure there are others who have done so before me. This past fall and winter, I have been on a cauliflower kick! That's probably why I decided one fateful day, to put some roasted cauliflower on a white pizza...
It was love at first bite. What makes this particular pizza work so well is the garlic paste. It is absolutely necessary IMHO. Smoosh the garlic with some salt(I use kosher) and smear that on top of the dough with some olive oil as a base. Top with some small florets(pre-roasted with some crushed red pepper) and cheese blend of your choice(I use gruyere, cheddar, and fresh mozz), herbage of choice(oregano for me, love oregano) and that is it. And it is AWESOME.
You must try this. And please leave comments!
Oh, I also made several other differently topped pizza's(like this half marg./half pepperoni and portabello mushroom) that were delicious but this cauliflower is definitely the one to make.