Pizza with Roasted Cauliflower Calabrian Chiles and Green Olive Tapenade

Ingredients

• Green Olive Tapenade
• 1 1/2 cups pitted Spanish green olives
• 1/4 cup toasted almonds
• 3 anchovies, drained
• 1 Calabrian chili, drained and coarsely chopped
• 1 large garlic clove, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons capers
• 1 teaspoon freshly ground black pepper
• Pizza:
• 2 cups cauliflower florets cut in 1/2 inch pieces, about 1/2 medium head
• 1 cup thinly sliced fresh chiles, such as Anaheim or Fresno
• Extra-virgin olive oil
• 1/2 teaspoon salt, or to taste
• 1 favorite pizza dough - enough for one large pizza
• 1 8-ounce ball fresh mozzarella, thinly sliced
• 2 tablespoons chopped Calabrian chiles
• 1/4 cup finely grated Pecorino Romano cheese
• 1 cup Green Olive Tapenade
• 1 teaspoon fresh lemon zest
• freshly ground black pepper

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