PIZZETTE WITH CAULIFLOWER, TOMATOES AND OREGANO

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I have forgotten to tell you that I’m leaving for a short and intense weekend in London on Friday afternoon. It is going to be a sentimental journey even though I know that so much is changed since I used to haunt the city and above all, I have changed in certain ways, the way we do when we get older and supposedly wiser. I’m meeting up with one of my best friends and we are just going to float around, look and meet old friends. I think there is a risk that I find some new food props and maybe even some ingredient that I can’t find here. I won’t even try out any special restaurants, I just want to paddle along and see what happens! I will bring my camera so that I can tell you about the trip and what I see.

Pizzette with Cauliflower, Tomatoes and Oregeno

Today we are having more cauliflower, it is such a lovely vegetable but if you belong to the gang of detractors, you can substitute with something else. Well we can all do this actually, pizzette can be varied until the end of time, they are like the universe – they never end! So see this like the impetus to making more and merrier variations on the pizzette theme!

Pizzette with Cauliflower, Tomatoes and Oregeno

PIZZETTE WITH CAULIFLOWER, TOMATOES AND OREGANO

pizza dough, you can either make it yourself or buy it ready-made
cauliflower
tomatoes
dried oregano
chili pepper (optional)
garlic (optional)
grated cheese, I used caciocavallo but you can use mozzarella
salt
extra-virgin olive oil

– Divide the cauliflower curds into small pieces and chop the tomatoes, I recommend 2/3 cauliflower and 1/3 tomato as proportions.
– Heat up garlic and chili pepper in some olive oil. Add cauliflower and tomatoes, salt a bit and leave to cook slowly on low heat until soft and preferably a little golden.
– Roll out the pizza dough thinly and then take out rounds with a cookie cutter or a glass, I find that the size 10 cm/4 in works for me.
– Put the pizzette on a greased or floured baking sheet and then spoona small amount of cauliflower on each of them, sprinkle with grated cheese or diced mozzarella.
– Bake in a pre-heated oven (175°C/350°F) for 7-10 minutes but you better keep an eye on them to be sure.

Pizzette with Cauliflower, Tomatoes and Oregeno

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