Awhile back, it was brought to my attention that I call myself a “budding chef” in my profile and yet, I almost never talk about food on my blog. To set the record straight, I am a foodie but don’t write about it here because there are SO many amazing food bloggers out there.
Ever since January, I’ve been trying a new recipe a week. It’s great to finally utilize my expanding cookbook collection on a regular basis. At the beginning of the year I sat down and went through each one and made an enormous list of recipes to try. Not only does it keep me on my toes as a cook, it also helps break me away from patterns of making the same things over and over again. Frankly, I like to switch things up and thankfully my family and friends don’t mind being guinea pigs.
- 1 head of cauliflower (chopped into bite size pieces)
- 12 oz. pancetta/bacon
- garlic (as much as you desire - I used a lot!)
- 2 balls of pizza dough
- 8 oz. container of crème frâiche
- 8 oz. Gruyere (grated)
- 8 oz. Parmigiano-Reggiano (grated)
- handful of chives (chopped)
- red pepper flakes, salt, pepper (to taste)
- Sautée the the cauliflower, pancetta and garlic (season with salt & pepper to taste) until softened, about 5-8 minutes or so. I added a bit of olive oil to the pan but in retrospect, I'm not sure it was needed. If it looks dry then by all means.
- Transfer mixture to a baking sheet and roast at 450 degrees until cooked through, golden brown and crusty (about 20 minutes.)
- Roll out your pizza dough as thin as you can get it, top with creme fraiche (1/2 a container on each pizza,) the cauliflower mixture, and cheeses.
- Bake until golden brown (I use a pizza stone) and until crust is properly cooked through (I bake at 500 degrees and eyeball the time.)
- Finish with chives and red pepper flakes (if you like a little heat.)
- You could use more/less cheese or a different variety altogether. Those just sounded good to me.
- You can also add the red pepper flakes before you roast the cauliflower mixture. I tried that with the second pizza and liked it a little spicier.