It’s a mouthful in more ways than one, but cauliflower pizza amatriciana on a sheet pan is worth the effort both to say and to make.
We’ve been on a bit of a pizza bender here recently. Couldn’t tell ya why, really — though I suspect I’m subconsciously trying to keep the universe in balance. In the past few weeks there’s been a whole lot of carb cutting for various reasons in my various social circles. I’m all for it, truly. But I think my plan is to take one for the team and just put everything the Copes eat on dough for the next little while. If the earth goes down in flames anytime soon, I want to be able to blame politics.
Oh, hi. Good morning.
I grocery shop at all of the stores all of the time, but one of my favorite things is the Reorder button on FreshDirect. Poking around at farmers’ markets and cute local shops is a great joy, but sometimes you just want the same shit to show up on your porch reliably without a lot of thought or effort.
I’m telling you this because of the orange cauliflower. I bought it for the first time like a year and a half ago, and at this point I’ve forgotten what regular cauliflower looks like. You can use the white stuff if you live in the regular world.
Just didn’t want to spend the weekend fielding questions about turmeric and saffron. Alrighty then.
This is a nice, hearty pie that reads like comfort food but still has some redeeming veg-value. How’s this for a humblebrag: I cobbled it together on a whim from our fridge contents on this night. Sure, we ate at like 8:59 pm, but I like to think of that less as bad parenting and more as a throwback to our beautiful days in our 20s in NYC. Denial can be so much fun.
I’ll leave it to you to decide whether you want to add plausible deniability to today’s to-do list. But I definitely recommend the pizza.
Talk to you soon.
Cauliflower Pizza Amatriciana on a Sheet Pan
- 6 ounces good bacon (3 thick slices), diced
- 1 medium yellow onion, finely diced
- 6 garlic cloves, sliced
- Big pinch red pepper flakes
- 1 small head cauliflower, cut into bite-sized florets
- 1 ball multigrain or other favorite pizza dough (about 22 ounces)
- 1 teaspoon olive oil
- 1 cup good tomato sauce
- 6 ounces mozzarella cheese, shredded
- 1 sprig rosemary, needles stripped from stem and minced
- 1/4 cup grated pecorino
- Flaky sea salt
- Freshly ground black pepper
- Balsamic glaze
Preheat oven to 500°F with a rack in the center. Preheat a pizza stone on the center rack if you have one.
In a 12-inch skillet, cook bacon until crispy. Remove bacon from pan and set aside. Drain off all but 1 tablespoon fat from pan. Return pan to medium heat and add onion and garlic. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in cauliflower along with 1/4 cup water. Cover and cook until just tender. Sprinkle with salt and pepper.
Meanwhile, rub the olive oil over the pizza dough and stretch dough to cover a half sheet pan. Spread sauce over dough and sprinkle with mozzarella and rosemary. Spread cauliflower mixture evenly over pizza and sprinkle with pecorino. Bake for 12-15 minutes, until crust is done and cauliflower has some nice charred spots.
Sprinkle pizza with reserved bacon and some flaky sea salt and freshly ground black pepper. Drizzle with balsamic glaze. Cut into rectangles and serve right away.