PIZZETTE WITH CAULIFLOWER, TOMATOES AND OREGANO
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.
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 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.
Have a wonderful time in London!!
awesome combination!
bon voyage ! bon retour !!
enjoy it !
I have some cauliflower, some tomatoes, garlic, chili and was going to make pizza tomorrow anyway – so why not these?
Have fun in London!
I remember seeing lots of realy nice kitchen accessories and tools. Areas like Sloane Square have some really nice shops full of amazing things for your kitchen.
Have fun in London; surely the best city in the world. You are sure to find some inspiring photo opportunities so cant wait to see what you snap
Shame it is such a flying visit, .. maybe one day we will meet up
have fun !!
You should have let me know earlier – we could have met up! Maybe next time x
I never thought I’d see cauliflower on a pizza, but I love this vegetable and can just imagine how good this is. The small serving size is a great idea, too.
I love couliflower, but I confess that i never tought on a pizza, anyway sounds very good.
Have a nice time in London the best city in all world
Have a nice trip!
amazing… I am not going to be “that far” – we leave for Paris on Friday…. also a sentimental journey for me….
Wow, all this seems delicious.
i came here a few days ago and read this but obviously forgot to comment. cauliflower is an all time favorite veggie for me – i would never have thought of putting it on a pizza though. great idea! when you think about it though – why not? we indians wrap it into our flat breads similar concept really!
Have a gret time in London! Love these little pizzas – never thought of using cauliflower as a topiing 0 but why not?
As much as I love cauliflower I don’t think I’ve thought to put it on a pizza. Nicely done!
This looks lovely-and delicious!
I too am a big cauliflower fan.
As always, thank you for sharing
Just made this remarkable Pizzette with Cauliflower. Great prices on freshly grown local cauliflower right now, so I’m taking advantage of it! I oven-roasted the cauliflower and a little red onion with the spices first, and then mixed in freshly chopped tomatoes. Excellent results. Thought an added sauteed Portobello mushroom would go well with the flavour combination for next time.