Roasted Cauliflower Chicken Pizza
Servings Prep Time
4people 20-25minutes
Cook Time
20minutes
Servings Prep Time
4people 20-25minutes
Cook Time
20minutes
Ingredients
Pizza Crust (from Ricardo)
Pizza Sauce
Pizza Fixings
Instructions
  1. Begin by preparing your dough, roasted cauliflower and chicken. They all take roughly the same amount of time. 30-40 minutes. As a time-saver, you can prepare all the night before and have them ready to go in the refrigerator.
Roasted Cauliflower and Chicken
  1. Preheat your oven to 400 degrees. Line two sheet pans with parchment paper (one large for the cauliflower, one small for the chicken breasts). Wash cauliflower, remove stems and chop into small florets. Toss onto large baking sheet and drizzle with olive oil. Sprinkle with kosher salt and fresh pepper—be generous. With your hands toss around until all the florets are nicely coated. Roast in the oven for 30-45 minutes (taking out to stir after 20 minutes), until tender and browning.
  2. Similarly, place chicken breasts on the small baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place in the oven alongside the cauliflower to roast. They should be fully cooked in 25-35 minutes, depending on their size, and other variables.
  3. Once both are roasted, set aside for pizza assembly.
For the dough:
  1. Once the cauliflower and chicken are in the oven, prepare the dough.
  2. In a large mixing bowl, whisk flour and salt.
  3. In a small bowl, stir together warm water, yeast and sugar. Let sit for 5 minutes—the yeast should bloom.
  4. Add water mixture slowly to the flour stirring with a wooden spoon until a dough begins to form.
  5. At this point, tip the dough onto a lightly floured surface and knead until a smooth ball is formed. You’ll need to sprinkle in extra flour to reach the perfect consistency (this usually amounts to an extra 1/4 cup of flour).
  6. NOTE: The dough should feel smooth, be easy to handle, no longer sticky and not dry.
  7. Place in a well-oiled bowl, cover with a clean tea towel and place somewhere warm to rise for at least 30 minutes. I stick my dough in the microwave with a mug of boiling water.
Fixings
  1. With the chicken and cauliflower roasting, and the dough rising, prep your fixings.
  2. In a small stovetop pot over medium heat, whisk together tomato paste, water, cider, sugar, salt and garlic. Bring to boil and let simmer for 5 minutes. Set aside.
  3. Grate mozzarella and cheddar, set aside.
  4. Roughly chop red onion and set aside.
  5. Wash cilantro, remove leaves from stems and set aside for serving.
Pizza Assembly
  1. It’s all ready to come together. Preheat your oven to 425 degrees. Tip dough onto floured surface and roll out into a large rectangle, the size of your baking sheet. Carefully transfer the rolled out dough onto the well greased baking sheet. DO NOT forget to grease your baking sheet with olive oil. There’s nothing worse than a pizza that you can’t get off the baking sheet (especially when you’re hungry).
  2. Evenly spread the pizza sauce over the dough. I use all of the prepared sauce, but if you prefer a less saucy pizza, adjust to your taste.
  3. Top with two thirds the roasted cauliflower and chicken, followed by the cheese. Sprinkle the remaining cauliflower and chicken over top the cheese, along with the red onion.
  4. Bake for 20 minutes, or until the crust appears golden and cooked through. Enjoy!

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