Pizza Bianca with Cauliflower Ricotta

Pizza Bianca with Cauliflower Ricotta

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  • 1 head cauliflower (about 1 ½ pounds) trimmed and cut into ½-inch thick, slabs
  • 2 garlic cloves, peeled and lightly smashed
  • 2 scallions, white and tender green parts cut into 1-inch pieces and green tops thinly sliced
  • ¼ cup plus 1 tbsp. extra virgin olive oil
  • ½ tsp. smoked paprika
  • Salt
  • Freshly ground pepper
  • 1 tbsp. white miso
  • 1 pound prepared whole-wheat pizza dough
  • 2 cups loosely packed flat leaf parsley leaves
  • ½ cup basil leaves
  • ½ cup mint leaves
  • 2 tbsp. chives, chopped into ½-inch pieces
  • 1 tbsp. tarragon leaves
  • 1 tbsp. fresh lemon juice
  • 3 oz. reduced fat feta, crumbled
  1. Preheat the oven to 450 degrees. Place a pizza stone or heavy baking sheet on the bottom rack of the oven.
  2. In a large bowl, toss cauliflower with garlic and white and tender green parts of scallion. Add 2 tbsp. oil and paprika; season lightly with salt and pepper. Spread the mixture on a large rimmed baking sheet and roast on bottom rack of oven, stirring once or twice, until tender and lightly browned in spots, about 25 minutes.
  3. Transfer cauliflower to a food processor. Add miso and 1 tbsp. water; puree until smooth.
  4. Raise oven temperature to 500 degrees. On a floured surface, roll and stretch dough into a 14-inch round. Transfer to parchment paper and spread with cauliflower puree. Drizzle with 2 tbsp. oil. Slide pizza and parchment onto stone or baking sheet and back until crust is lightly charred and risen, about 8 minutes. Transfer pizza to a cutting board.
  5. In a medium bowl, combine green scallion tops, parsley, basil, mint, chives and tarragon with remaining 1 tbsp. oil and lemon juice; season with salt and pepper. Mound salad on top of pizza, garnish with crumbled feta if desired and slice into 6 wedges.
  • 327 calories
  • 9 grams protein
  • 44 grams carbs
  • 14 grams fat
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