Ingredients
½large head cauliflower
6tbspolive oil,divided
½tspsalt
¼tsppepper
1no knead whole wheat pizza dough,or store bought dough
1cupparmesan,grated
12ozfresh mozzarella,torn into pieces
2tbspdrained green peppercorns in brine,or drained capers
3handfuls baby greens,such as arugula, kale, or spinach
1tbspbalsamic vinegar
Preparation
Preheat the oven to 450 degrees F. Place a rack in the lowest position.
Trim away the outer leaves and cut the cauliflower in half Cut one half into slices about ¼-inch thick, and reserve the other half for another use.
Spread the cauliflower slices and any florets that have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of oil.
Using your hands, rub the oil into the cauliflower, coating both sides. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.
Place the cauliflower on the lower rack of the oven. Roast for 20 minutes or until tender. Let the cauliflower cool slightly on the pan and break or cut it into smaller pieces.
Wipe clean the baking sheet used to roast the cauliflower. Place the dough in the center of the baking sheet and drizzle with 2 tablespoons of oil.
Turn the dough to coat it well, spreading some of the oil over the baking sheet. Gradually stretch the dough until it reaches the edges of the baking sheet.
If it springs back or is difficult to stretch, cover with plastic wrap and let rest for 10 minutes before continuing.
Turn the oven to 500 degrees F.
Brush the top of the dough with 1 tablespoon of oil and sprinkle with the grated Parmesan. Top with the mozzarella, followed by the cauliflower. Sprinkle the peppercorns (or capers) evenly over the dough.
Set the pan on the lowest shelf of the oven and bake for 15 minutes or until the cheese melts and the pizza is golden brown.
In a bowl, toss the greens with the remaining tablespoon of the oil, vinegar, and salt and pepper. Cut into squares and serve hot.
