Roasted Cauliflower & Greens Pizza
You could readily substitute broccoli for the cauliflower, or use a combination of both. If you have some leftover roasted carrots, or other sweet-leaning roasted vegetables, scatter a few of them on top too!
As with many vegetable recipes of this type, don't worry about exact measuring of quantities- go with your gut and what you like!
One prepared pizza crust
4-5 c. cauliflower &/or broccoli small florets (+ some chopped stems as you wish) 2-3 c. greens such as spinach, chard, kale or beet greens 1-2 cloves garlic, minced (to your taste) 1/4 c. +/- chopped green onion (or other mild onion) pinch - 1/4 teaspoon red pepper flakes, optional and to your taste Olive oil Salt and pepper to taste 1/4 - 1/2 c. shredded mozzarella, or other mild white cheese (amount to your liking)
Preheat your oven to 375 degrees.
Toss the cauliflower florets with 1 Tbsp. olive oil. Season with a dash of salt and pepper. Scatter on a baking sheet and roast them while the oven preheats until they are starting to brown, about 10-15 minutes. Remove from oven and turn up heat to 425.
Snip the leaves into ribbons, and set aside. If using chard or beet greens, finely chop the stems, and set aside separately- they'll add a flavorful crunch to your pizza.
In a large skillet, saute the onions, garlic, and red pepper flakes in 1 Tbsp. olive oil for about 1-2 minutes, just until barely soft and aromatic. Add the chard or beet stems, if using, and cook for 1-2 minutes, and finally add the leaves and cook 1 minute more, until they just start to wilt. Add the roasted cauliflower to the skillet, and toss lightly. Season with a bit of salt and pepper.
Brush the crust with about 1 Tbsp. olive oil. Spread crust evenly with the greens and cauliflower mixture. Top with shredded cheese. Bake the pizza for about 10 minutes, or until golden brown, and cheese has melted.
Recipe created or adapted by Liz Talley, Urban Graze
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