Roasted Cauliflower Pizza
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 1 (1-lb) ball bakery pizza dough, at room temperature
- ½ small head cauliflower
- ¼ cup olive oil vinaigrette
- 1 Tbsp olive oil
- 1 (6.5-oz) pkg garlic-herb spreadable cheese, softened
- ¾ cup shredded mozzarella cheese
- 2 Roma tomatoes, sliced
- ½ cup freshly shredded Parmesan cheese
- ½ cup baby arugula
- ½ tsp crushed red pepper
Instructions
- Preheat oven to 450°F. Let pizza dough relax at room temperature so it will be easy to roll. Cut cauliflower into ¼-inch-thick slices. Toss together cauliflower and vinaigrette on a foil-lined large rimmed baking sheet. Bake 25 minutes or until browned and tender.
- Meanwhile, roll out dough into a 16-inch round on a large greased baking sheet; prick all over with a fork, and brush with oil. Bake on a separate rack 8 minutes.
- Top partially-baked crust with spreadable cheese, mozzarella, roasted cauliflower, tomatoes, and Parmesan.
- Bake 10 to 15 minutes longer or until crust is golden. Sprinkle arugula and red pepper on pizza. Refrigerate leftovers up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
455
|
455
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 15 | 15 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 790 | 790 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
