Roasted Cauliflower Date Prosciutto Pizza From Lidey Heuck
Ingredients
- For the crust:
- 1 (¼-ounce) packet active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 cups warm water (105 to 110°F)
- 2 tablespoons olive oil, plus more as needed
- 2 teaspoons kosher salt
- 4 cups bread flour, plus more as needed
- For the toppings:
- 1 large (2½ pound) head of cauliflower, cored and cut into small florets
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 1/2 cups grated Fontina Val D’Aosta cheese (about a 1 pound block with the rind on)
- 1 cup pitted dates, chopped
- 6 ounces prosciutto, thinly sliced
- 1/3 cup fresh sage leaves, coarsely chopped
Instructions
Roasted Cauliflower, Date & Prosciutto Pizza From Lidey Heuck serves 3 original recipe by Food52.
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