Cauliflower & Southern Greens Pesto Pizza with Burrata

Leave a comment

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

Image

Image

So – yeah!  THAT is happening!  In June!  In Pasadena!

And, yeah, I feel lame posting another pizza but that is exactly what I am going to do.

But first – look what showed up at my door today!

Image

Image

Image

Image

I used to use this service & get weekly delivery of produce but I could never seem to get through it before it went bad – so I canceled the deliveries.  This box wasn’t meant for me.  It had a completely different address on it – wrong house number & the wrong street.  So – I called & told them & asked if they wanted to come get the box.  I was informed that, due to food safety laws, the vegetables could not now be delivered to the proper person.  So – I got to keep it!   Yay!  Maybe I will make something other than pizza, now.

4-25-14 (61) - Copy

Image

Image

So – again – here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

Image

Cauliflower & Southern Greens Pesto Pizza with Burrata

INGREDIENTS

Dough

Burrata or other mozzarella

1/2 head cauliflower – cut into tiny florets

Olive oil

1- 3 tsp crushed red pepper – depending on your tolerance for heat

6 cloves garlic – chopped

8 oz southern greens (I used a collard, turnip, mustard greens & spinach blend)

1/4 cup pecans

1/4 Parmesan

1 tsp apple cider vinegar

2 sun-dried tomatoes (optional)

1/4 cup fresh basil

S&P

Image

Image

Image

DIRECTIONS

Heat the oven to 450-500 degrees.

Make the pesto by boiling water & blanching the chopped greens for about 3 minutes.  Drain & set aside.

Image

Image

Toast the pecans in a dry pan for a few minutes or until they begin to toast a bit.  Be careful not to burn them.

In a food processor, blend the pecans & FOUR of the cloves of garlic & the sun-dried tomatoes.  Once they are chopped well, add the greens, Parmesan, apple cider vinegar, basil & a tsp of crushed red pepper (optional).  Pulse until well blended & then, while the machine is running, drizzle in about 4 TBS olive oil.  Taste & adjust S&P.  Set aside.

Image

Image

Image

In a saute pan with a lid, heat 2-3 TBS olive oil over medium heat.  Add your crushed red pepper (I used a lot) and the cauliflower florets.  Stir to combine & cook about 5 minutes.  Add 3 TBS water & raise the heat to high.  Cover the pan & steam the cauliflower for 3 minutes or until it is tender.  Lower the heat to medium again & add the remaining to cloves of garlic.  Stir for about a minute, adding olive oil if it needs it & add S&P & set aside.

Image

Image

Now – simply assemble the pizza.  I love parchment paper but a greased pan is just as good.  Roll out the dough & put it on the cooking pan.  Pierce it all over with the tip of a knife or a fork.  This keeps the dough from bubbling up & displacing the toppings.

Smear some pesto on there, add some cauliflower & top with the cheese.  Cook that sucker up for about 10-15 minutes or until it looks ready to you.  Devour!

Image

Image

Image

Image

Image

Image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s