Cauliflower Tomato and Olive Pizza
Ingredients
- 1/2 large head cauliflower, cut into small florets (about 4 cups)
- 7 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes, plus more for topping
- Kosher salt
- 2 cloves garlic, minced
- 1 14-ounce can whole peeled tomatoes, crushed by hand
- 1/2 cup fresh parsley, roughly chopped
- 1/3 cup pitted kalamata olives, roughly chopped
- 1 tablespoon capers, rinsed
- Finely grated zest of 1 lemon, plus 2 teaspoons lemon juice
- 1 pound refrigerated pizza dough, at room temperature
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1/2 cup grated parmesan cheese
- Oil-packed anchovies, roughly chopped, for topping (optional)
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